Who doesn't love Italian sausage? When cooking the encased meat, remember that hot and sweet varieties require different ...

If you're on the lookout for a new breakfast favorite that combines the sweet and savory in each bite, these Sausage Fre ...

Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet and savory stuffing. We’re sorry, this content ...

Enjoy the timeless pairing of savory pork and sweet apples in ... meatless by removing the sausage or replacing it with plant-based meat sausage or crumbles. This recipe calls for Granny Smith ...

Find Martha Stewart's best recipes that she's shared on TODAY including apple-bourbon potpies, eggnog, fish burgers, ...

Australian chef Curtis Stone says sausage rolls — flaky pastry filled with minced meat — must be eaten hot, so bake or reheat this classic snack just before serving. A couple of them served ...

Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate. Fry bacon in ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.