This old-school take on Irish stew layers pork sausage, bacon, onions, potatoes and stock to “coddle,” or slowly simmer. For a more flavorful version of this dish that kept its elements intact, we crisped the bacon and browned the sausages to create flavorful bits (fond) in the pan. Sweating the onions and adding broth to…
Sausages in Wine
After a decadent first course, I love serving sausages cooked in a crisp pinot grigio as a second course. The wine adds a layer of flavor and makes a light sauce to serve with the sausages. A green salad is all you need to make this a simple main course. Serves 4 1/4 cup olive…
Sausages and Grapes Make an Unlikely Pair in This Peak-Fall Dinner
One of my favorite memories of living within a stone’s throw of New York City’s Union Square Greenmarket was the vendor who arrived every fall to sell a variety of sweet local grapes. They were a far cry from the bags of green and red grapes sold year-round at the grocery store. Their deep, almost…
Kebabcheta: The Star of the Bulgarian Barbecue
In the late 1990s, I was fortunate enough to spend six weeks in Bulgaria just as the nation was coming out from under the yoke of 50 years of communism. The country’s isolation contributed to the fact that Bulgarian food was relatively unknown to Western visitors, but I was quickly introduced to a wide range…
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