We use this sausage on our Fennel Sausage, Panna, and Scallions pizza (page 144), Meat Lover’s pizza (page 136), and to make our most popular pasta, Orecchiette with Fennel Sausage and Swiss Chard (page 180). It’s easy to make and keeps well in the freezer. As our longtime sous chef Erik Black used to say, “Making sausage is like making chicken stock. It takes the same amount of time to make a big batch, so why wouldn’t you? You know you’ll end up using it.”
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.