Entries tagged with 'sausages'
Page 1 of 2
[Photograph: Caroline Russock] Sautéed greens are a dish that rarely requires a recipe. No matter what green you have on hand, the process is relatively similar: Heat oil or butter, allium of your choice (onions, garlic, and shallots are popular...
Continue reading »
"It always feels so rewarding to add another type of neck to one's repertoire of necks." [Photographs: Chichi Wang, unless otherwise noted] I like to cook stews. I have a penchant for storied, time-consuming stews with a higher-than-average rate of...
Continue reading »
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. [Photograph from the Flickr photostream of Foodista] Ingredient...
Continue reading »
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Summer vegetables. Photograph from thebittenword.com on Flickr This...
Continue reading »
Whenever I cook this pasta, I think immediately of my mother. She invented the recipe while I was in high school running cross country. It quickly became my favorite dinner, the kind of carb-and-meat dish that would give me...
Continue reading »
This dish began at the grocery store, where I kept walking by displays of prepared sauerkraut and started figuring out ways to use them. In the local markets here in Estonia, old woman hock huge tubs of the stuff,...
Continue reading »
The following recipe is from the February 18th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! This lentil and sausage soup, from Joy Manning and Tara Mataraza Desmond's Almost Meatless, is profoundly...
Continue reading »
Today's Cook the Book recipe, sweet cherry tomato and sausage bake, is a perfect way to make the most of less-than-stellar winter tomatoes. Drizzled with olive oil, balsamic vinegar, and fresh herbs, the cherry tomatoes are baked until they burst,...
Continue reading »
When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of...
Continue reading »
I decided to bake, then broil, the sausage for a bit of extra browning. The Currant-Mustard Sauce that accompanies them is not remotely traditional, but works well, particularly when serving the cevapcici as an appetizer. - serves two as part...
Continue reading »
