Pigs in a blanket was a dish my mother made when it was time for a-something-special for dinner. Customarily, the pigs are sausages and the blankets are biscuit pastry of some sort, sometimes with a band of bacon between the two. My mother favored swathing the sausages in bacon only and cooking the bundles in the oven per the usual method. I was always intrigued to watch the care she took to turn them frequently, making sure they browned and cooked evenly all around. Later in life, I created a more sophisticated rendition: the blankets became chicken scaloppine, the pigs transmogrified to a homemade sausage, and red wine entered the ingredient list—still plenty easy, still plenty special. Pork and chestnut sausage makes the dish quite elegant, but a humbler sausage, such as Toulouse, sweet Italian, or American breakfast sausage is also suitable. The rolls can also be cooled, then sliced and used as part of a charcuterie appetizer plate.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.