Sausage

We surprised ourselves with how good this smoked coleslaw is. This is the vinegary kind of coleslaw, as opposed to one made with mayonnaise. We wanted some smoky flavor and didn’t want to smoke the sausage, so we targeted the slaw instead, and a star was born. Whether you’re adventurous in the kitchen or not, try this one. It’s not hard to do, even without a smoker. Just set a rack inside an aluminum pan, and place wood chips beneath the rack (or tea leaves—they will burn readily and add a nice dimension to the smoked flavor).

If you elect to make the sausage yourself, you need not have casings—simply make sausage patties instead. Conversely, if you’re making a recipe that calls for patties and you’re starting with sausages that are already in their casings, what’s to stop you from simply ripping them open and removing the contents? We think you’ll be delighted with the results of grilling the fennel and then pickling it lightly. And while we generally encourage substituting ingredients to your own taste, consider sticking with the recommended arugula here. It adds just the right tenor of spice to this sandwich.

I’m not going to tell you that this is a traditional dish from Umbria; it’s not. But it is a traditional dish in my family. And family is what tradition is all about, isn’t it?

This recipe is a prime example that you don’t need tomato sauce to make a great-tasting pasta dish. And here’s a bonus: It tastes great at room temperature, so it’s perfect for picnics and casual buffet lunches.

Traditionally, this dish is made with pork sausage. But in an effort to lighten things up, I use turkey sausage, which in general is a great, healthy alternative to pork. I promise that you won’t be able to tell the difference.

I always think of dishes made with small pasta shapes like orzo as kid food because they are easy to scoop up with a spoon—no twirling required! This is an all-around crowd-pleaser that seems to satisfy kids of all ages. It’s also quite adaptable; if your kids don’t like peppers, leave them out and add more tomatoes. Skip the hot peppers if you don’t want it too spicy; and feel free to use any kind of sausage your family enjoys.

Calzones are more popular in Italy than in this country, but they are great kid food and are a little easier to eat than a conventional pizza slice. Each one is a little surprise package; stuff whatever you like inside. Let the kids fill, roll, and seal the calzones before you pop them in the oven.

Orecchiete are like little spoons that cup the ingredients and ensure you get a little bit of all the flavors in every bite. This is a particularly fast dish to put together.

Todd loves frozen peas and he loves sausage, so this is his kind of recipe, and I created it with him in mind. When you smash the peas, they release their starches into the sauce, making it thick and creamy. To make life a little easier, use a potato masher to smash the peas.

When my family and I made trips back to Italy to visit my grandfather’s family in Naples, his sisters often made one of these impressive timbales. It looked a bit plain on the outside, but when you cut into it, it was always filled with a delicious mixture, and as a kid I thought it was just so cool. I still do.