Sausage

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

This meaty, cheesy one-skillet dinner boasts big beer hall energy.

Everything you want from a Thanksgiving stuffing, with just enough heat to keep you coming back for more.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

Tender cabbage gets smothered in a velvety sauce and topped with smoked sausage and spicy honey for a decadent side that will steal the show.

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens. 

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

As someone who refuses to plan meals (…sorry), Chinese sausage is my lifesaver.

These flaky buttermilk biscuits get a nutty twist from benne seeds and whole wheat flour.

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.

A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad. 

Hash can be good—let me prove it. 

Best eaten alone. On the couch. While watching a movie you've already seen.

Sorry, but it’s true.

They are like Slim Jims but wayyyyyyyy better.

And more things our senior associate food editor is currently obsessed with.

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.