Don't walk away! I know what you're thinking.

And I know it for two reasons. One was my own reaction as a kid when I first heard my grandma was making goulash, and two was Jon's reaction a week ago when he heard I was making goulash.

FoodThe PasticheMarch 8, 2017dinner, lunch, make-ahead, ground beef, sausage, tomatoes, winter Comments

Sausage pancakes with a fried egg and black pepper syrup

The age old question (I'm sure): savory or sweet for breakfast?

FoodThe PasticheMarch 5, 2017pancakes, sausage, breakfast, savory and sweet, fried egg, brunch Comments

Fettuccine with vodka cream sauce, roasted red peppers, and andouille sausage

Tomato cream sauce is a comfort food of fairly high regard in my world...

FoodThe PasticheSeptember 14, 2016pasta, fettucine, vodka sauce, tomatoes, sausage, spicy, dinner, fall, winter, spring, asiago Comments

Italian stuffed mini peppers with Gorgonzola and caramelized onions

Do you have anxiety about your appetizer being chosen last from a table of options? I feel you. I really do...

FoodThe PasticheFebruary 24, 2016appetizers, peppers, sweet peppers, mini peppers, gorgonzola, cheese, stuffed peppers, Italian sausage, sausage, basil, caramelized onionsComment

Sausage and spinach egg strata with sautéed cherry tomatoes

I feel like brunch is one of those meals that is supposed to be relaxed. It’s a Sunday morning, or even Christmas morning, and it’s cold and quiet and snowy outside, and I'm with my favorite people. In my mind’s eye, I see myself floating around effortlessly, sipping on a cup of coffee, chatting with my friends or family, and serving up a casual but delicious meal. But in my actual eye, I see myself juggling the timing of each dish, handling hot pans dripping with grease and making a mess everywhere I go, and trying to tackle the salty-sweet dilemma that everyone faces at breakfast time.

This dish is the answer to this real struggle—it’s the perfect meal to serve comfortably, unrushed, and still with that hint of decadence that brunch always begs for—i.e. it can rise to the Bloody Mary and mimosa occasion.

Oh and it also makes the best leftovers for lunch and dinner!

FoodThe PasticheDecember 8, 2015eggs, baked eggs, make-ahead, entertaining, sausage, spinach, cherry tomatoes, fall, winter, spring, summer, brunch2015 Comments

Cornbread and sausage stuffing

While stuffing may not be the star of the show, it’s nearly always the fan favorite. I know it's certainly my favorite part. It’s everything I love combined into one giant casserole, or better yet cooked right inside the turkey itself. But as much as I love it, I also secretly love that for whatever reason, it has mostly remained a Thanksgiving-only dish. I hate to think of any part of the meal becoming monotonous if we served it more often.

This is a really, really tasty take on stuffing with a little bit of a Southern spin. Its base is cornbread, and it's filled with sausage, bell peppers, celery, onions, corn, and lots of those fresh herbs more traditionally associated with Thanksgiving. It’s spicy and a little sweet, with great depth of flavor from all the vegetables and different herbs.

FoodThe PasticheNovember 16, 2015cornbread, stuffing, Thanksgiving, sides, sausage, corn, peppers, fall, make-ahead, casserole, dinner2015, sides2015 Comments

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