One morning, Penny Brogden, my longtime friend and coworker at Pig-by-the Tail, came dancing into the kitchen, exclaiming, “I did the Polish sausages for dinner last night the best way ever! I glazed them with honey and baked them.” We tried the same preparation on the spot, and she was right. It was a fabulous way to give the ordinary a new polish. We advised customers who purchased Polish sausage to make the dish, too, and it was included in American Charcuterie, my book of recipes from Pig-by-the-Tail. If you are not set up for stuffing the sausage into hog casing, form it into links, wrap the links in cheesecloth, and refrigerate overnight (see page 154).
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.