Cheesy Sausage and Sage Stuffing

Just like the state fair, minus the crowds.

With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

This side dish is flavorful enough to also serve as a main course.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.