These are so over-the-top fantastical. I already told you unironically that sandwiches are my favorite food, and this right here is why. This Italian sub is soft and melty and rich and saucy and toasty. It is gorgeous to look at. It smells divine. You know instantly you are about to be a delighted eater. I want these on football days with giant piles of salty chips and freezing ice-cold Shiner beer. Voilà! Perfect game-day food.
Though I use hot sausages here, you can use any kind of fresh Italian-seasoned sausage you prefer. Chicken or turkey sausages would lighten this dish up a bit, but take care not to overcook them: they dry out faster than pork sausages. Leftovers work well in a frittata or as a sandwich filling.
Italian sausage and white bean braise is a super-easy start-up variation on meatballs. The key is to buy good-quality pork and fennel sausages, either at your local butcher or the supermarket.
The chewy, nutty farro that forms the base of our grain bowl was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. While the farro cooked, we roasted broccoli rabe, red bell peppers, and sweet Italian sausages all on the same baking sheet and prepared pickled grapes to add some juicy brightness to our bowl. We mixed a portion of the pickling liquid with mustard and the garlic-infused oil left over from the garlic chips to make a potent dressing. We stirred some into the drained farro to ensure that every bite was flavorful. Topped with roasted vegetables, sausage, pickled grapes, and garlic chips and drizzled with dressing, this grain bowl makes a satisfying hot dinner or a great packed lunch.
There are American, Hungarian, French, Portuguese, African, and Scandinavian variations of the story of Stone Soup—a parable that teaches how each of us can contribute a little to the whole, which then becomes something much greater than the sum of its parts. So many different cultures telling a similar story of neighborliness and gathering around a pot of soup is a lesson in and of itself. Think of all the people in your community right now with whom you could share this wonderful recipe.
Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
Sourdough bread’s characteristic tang and chewy texture liven up any sandwich. Our goal is to add the same punch to our holiday dressing.
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