She has appeared in the New York Times Food section, on Food Network’s Recipe for Success and Cooking ... You start by cooking the potatoes and sausage (I recommend small red potatoes and ...

Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own ...

Sausages such as British bangers (for example Cumberland) can be made with raw meat, have a short shelf life and need to be cooked before eating. Other types, such as salami and chorizo, contain ...

If you're used to buying store-bought sausage, making it at home isn't as hard as you might think, but there are a few common ...

There's nothing like the smooth texture and juicy pop of biting into a good sausage. An expert explains how you can emulsify ...

This food recipe comes from Matthews Cotswold Flour’s and makes 12-16 mini sausage rolls. Even better, it only takes 50 minutes to prepare and 20 minutes to cook. These sausage rolls can be ...

“Creamy Kale and Sausage Pasta Bake,” Biegel wrote in a recent caption. “Careful because this is the type of dish you just ...

Try a few grated raw in a salad, mashed with potatoes, or in this Finnish pudding recipe from Gastronomica editor and rutabaga authority Darra Goldstein, whose passion for the much-maligned veggie ...

Enjoy the timeless pairing of savory pork and sweet apples in these autumnal stuffing bites. Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly ...

Sweet and floral pears sing when sautéed along with sausage, sage, and garlic. Be sure to use slightly underripe fruit so that it retains some shape and texture when sautéed. The panko topping ...

Australian chef Curtis Stone says sausage rolls — flaky pastry filled with minced meat — must be eaten hot, so bake or reheat this classic snack just before serving. A couple of them served ...