When Fred travels, the first place he always goes is to a grocery store. Forget the idyllic markets and the virile butchers; he has this immense fascination with supermarkets. Nothing compares to landing in Paris at 9:00 A.M. and heading to the loaded yogurt aisle of a Monoprix. He feels the same when he’s visiting western Canada, checking out the sausage sections. Far from artisanal anything, we’re sure, but the array is crazy: midget baloney, cotton-sack summer sausage, skinless Mennonite, headcheese, jerky of all kinds, and on and on. It’s a fun challenge to take an old commercial sausage and just make it honest again: good meats and real smoke. This one we made with Emma, who was chef de cuisine at Liverpool House at the time. We suggest the use of muslin bags for this sausage in particular. You might find them online, or, as a proper Joe Beefer, you can sew them yourself (see Note). The penetration of smoke is much better and you don’t need a stuffer. You just do it by hand.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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 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.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.