The familiar Polish sausage known as kielbasa was introduced to American cuisine in the neighborhoods of Chicago, New York, New Jersey, Pennsylvania, and Michigan, where many Polish immigrants settled during the late nineteenth and early twentieth centuries. Nowadays, kielbasa is widely produced commercially and is marketed to food purveyors nationwide. It is usually smoked and sandwiched in a hot dog bun, tucked into a hearty cabbage borscht, or added to a robust sauerkraut dish (page 46). That is not the whole story, however. Kielbasa is actually the generic term for sausage in Polish and there are many versions. I prefer a fresh, not smoked, sausage, but with a hint of ham to suggest a smoky flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.