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cooking.nytimes.com
Make this simple fennel-scented sausage to toss into pasta or onto pizza Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil
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This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.
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Stuffed with crumbled Italian sausage and cheese (and a little tomato sauce—yes, taking another liberty here), you have yourself a beautiful mess of Italian ingredients.
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Inspired by Boston's Italian street festivals, plump sweet or hot Italian sausages are grilled with red peppers and onions, then piled into a toasted sandwich roll.
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This skillet chicken is everything you love about Italian food.
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Biscuits and gravy get a mess-free makeover.
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Use this recipe to easily make a baked chicken main dish with potatoes, broccoli, and Italian dressing mix.
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Grilled sweet Italian sausages, bell peppers and red onions, with a honey balsamic glaze, served over a bed of baby arugula
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Baked panko-breaded zucchini makes a guilt-free replacement for french fries you can have hot and ready in half-an-hour.
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These tortilla chips are first topped with an Italian-style sauce, pepperoni and Italian sausage. Then the nachos are garnished with feta cheese onions, black olives, and sour cream. Yum.....
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A delicious frosted Italian cookie passed down to me from my grandmother.
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Prosciutto, fontina cheese, and giardiniera are cooked between bread slices in this quick and easy Italin stuffed toast, a toast farcito.