Sausage

The heat of poblano chiles can vary dramatically. Season to taste by adjusting the amount of crushed red pepper before adding the clams.

Bite-size portions are just right for a cocktail party. If you'd like to serve the frittata for breakfast or brunch, cut it into larger pieces.

With a smoky paprika glaze, these Spanish-inspired skewers are irresistible.

Traditionally, the broth, meats, and vegetables are all served separately, but feel free to serve everything in the same bowl. The beans need to soak overnight, so start this recipe one day ahead.

This streamlined version of the classic Spanish dish comes together in about an hour—and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

We love hash browns for their delicious contradiction—the way the outer crunch of skillet–fried potatoes gives way to an inner creaminess. Throw in some nuggets of spicy Spanish chorizo (left over from Corn–Bread and Chorizo Stuffing ) and things only get better.

Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet. But it's just as nice for dinner, served with some roasted potatoes and a salad. This frittata is a great one to have in your recipe arsenal when you're faced with some leftover breakfast sausage (from our Sausage-Stuffed Potatoes with Green Salad, for example).

The classic Italian sauce gets wild with a mix of antelope, venison, and beef.

It does not get cozier than this hearty dish. Yes, you’ll make your own gnocchi. And yes, it’s totally worth the effort.

Here's a new take on breakfast.

Brazilians typically enjoy this hearty meal at midday, accompanied by a caipirinha and followed by a nap. Plan on spending two or three days putting this magnificent dish together. Serve feijoada with steamed rice, braised greens, and sliced oranges for a traditional presentation.

Cassoulet is a robust meal, filled with cured and smoked meats and sausages, baked in a stew of beans until a rich crust forms. According to tradition, the cook repeatedly breaks the crust and pushes it down into the stew.

In South Louisiana, any sauce is called gravy. This dish would be our equivalent of biscuits and sausage gravy, except we've got all this seafood down here that finds its way into nearly everything. Serve this gravy over biscuits ) with Oeufs au Plat , and you've really got something. As a chef, I make this a bit more complicated than it needs to be: I start with the shrimp in the pan, then remove them so they don't overcook, and then I add them back once it's all come together.

Casônsèi della Val Camonica Casônsèi dates back to the fourteenth century and is a specialty of Brescia in the Lombardy region of northern Italy. It is also known as casunzièi in Belluno, in the northeastern region of Veneto. The word casônsèi comes from the ancient term "cassoncelle," which probably meant "small caskets." Similar to ravioli, these half-moon-shaped parcels are made of an egg-based dough and can have a variety of fillings. The Renaissance version was bittersweet in taste, combing cinnamon and almonds. In the traditional cuisine of Brescia, casônsèi is typically filled with a mixture of sausage, bread dipped in milk, and grated Parmesan.

This zesty dish is suitable for all sorts of occasions. As a first course, it will turn an ordinary meal into a festive occasion. It’s also a great main course for a family dinner, with a salad and pasta. Heap the sausages and potatoes on a big platter, and let people help themselves.

Andouille, the heavily spiced and smoked sausage that is a linchpin of so many Cajun dishes, adds its inimitable heat to an able stuffing stand-in. A swirl of cream gravy (above) can help quell the spice.

The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.