Sausage

Here’s a killer dinner that even a charging Pamplona bull would brake for. Olé!

This one reminds me of the California surfer scene. It’s a way-cool mega-rito, dude!

I’m famous for my sausage sandwiches . . . my homemade relish is the secret that makes them great. Double the relish recipe and use it on any Italian cold cut sandwich. Either traditional Italian sweet or hot pork sausage will work fine in this.

Pasta with butter, ricotta, and Parm cheese is an Italian children’s standard. Add a little broccoli—we grown-ups need our fiber—then be a kid again and enjoy.

Stoup is good food. Homemade? Well, that’s even better

I know, I know, you’re exhausted. Well, let me tell you, this stew is easy to make, is good for you, and has a big satisfying flavor. You’ll be slurping away in front of the TV before you know it . . . and then you can go to bed, early, like your mom always said you should.

I make this dinner every Christmas. I have included it in other books, but I cannot finish any year without it. I have made some small improvements in the recipe over the years, so it’s faster and easier to make than ever. You can eat it all year long as do I. For Italians, after all those fishes on Christmas Eve, this dish, with four different meats in it, is especially nice on Christmas night. This is the greatest gift I can give to myself and those I love: a big bowl of pasta with the works. Have a great year! Serve with tomato, basil, and mozzarella salad (the colors of the season and the Italian flag).

This one is good for B, L, D: brunches, lunches, or dinners.

Okay, this one could take 35 minutes; but the results taste far more time-consuming.

A stoup is thicker than soup and thinner than stew.