Baked Macaroni and Cheese with Sausage and Peppers – includes the Italian classic of Sausage and Peppers baked into mac and cheese.

Fusilli can be substituted for the rotini. Some popular brands of sausage come in packs that range from 14 to 19 ounces; this recipe will work well with any amount of sausage in that range. Use a 10-ounce block of American cheese from the deli counter rather than presliced cheese.

Serves 8-10

INGREDIENTS
1 pound rotini
½ teaspoon table salt, plus salt for cooking pasta
1 tablespoon unsalted butter
1 pound hot or sweet Italian sausage, casings removed
2 bell peppers (1 red and 1 green), stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons all-purpose flour
1½ cups heavy cream
1¼ cups whole milk
10 ounces American cheese, shredded (2½ cups)
10 ounces fontina cheese, shredded (2½ cups), divided
4 ounces Parmesan cheese, shredded (11/3 cups)
2 tablespoons Dijon mustard
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons fennel seeds (optional)

INSTRUCTIONS

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook until just al dente. Drain pasta; set aside.

Add butter to now-empty pot and melt over medium-high heat. Add sausage and cook, breaking up meat with wooden spoon, until sausage begins to render its fat, about 2 minutes. Stir in bell peppers, onion, and salt and cook until sausage is no longer pink and vegetables are softened, 5 to 7 minutes. Transfer 1 cup sausage mixture to small bowl; set aside.

Stir flour into remaining sausage mixture in pot and cook for 1 minute. Stir in cream and milk, bring to boil, and cook until sauce is thickened, about 2 minutes. Add American cheese, 1 cup fontina, Parmesan, mustard, and pepper and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir pasta into sauce until thoroughly coated.

Transfer pasta mixture to 13 by 9-inch baking dish and spread into even layer. Sprinkle with remaining 1½ cups fontina; reserved sausage mixture; paprika; and fennel seeds, if using.

Bake until topping is lightly browned and filling is bubbling, 18 to 20 minutes. Let cool for 20 minutes. Serve.

TO MAKE AHEAD
Fully assembled casserole, prepared through step 4, can be wrapped tightly in plastic wrap and refrigerated for up to 2 days. When ready to serve, remove plastic and bake until heated through, 40 to 45 minutes.

This Spanish Vegetarian Chickpea Stew, known as Potaje de Garbanzos a la Andaluza, is possibly the best plant-based stew ever.

Serves 4

spainonafork.com

INGREDIENTS
3 tbsp extra virgin olive oil
20 blanched almonds
8 cloves garlic
1 small onion
1 green bell pepper
1 carrot
1 tbsp sherry vinegar
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
2 tomatoes
2 potatoes
2 cans chickpeas 15.5 oz each
3 cups vegetable broth
1 bay leaf
handful fresh parsley
sea salt & black pepper

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, cut the potatoes (peeled) into small bite-size pieces, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the green bell pepper, roughly chop the carrot (peeled) and finely grate the tomatoes

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the blanched almonds and four whole cloves of garlic (skins removed), mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, transfer them into a mortar and set aside

Using the same pan with the same heat, add in the chopped onion, garlic, green bell pepper and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained chickpeas and vegetable broth, then add in the bay leaf, turn it up to a high heat and give it a gentle mix

When it comes to a boil, place a lid on the stock pot and lower to a low-mediun heat

In the meantime, add in 2 tbsp (8 grams) chopped fresh parsley into the mortar with the almonds & garlic, along with a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

After simmering the stew for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they’re done), add in the almond and garlic mixture, mix together until well mixed, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

Breakfast Strata is a wonderfully savory bake that is steeped overnight in a cheesy custard, keeping prep in the morning to a minimum. Nigella says if the amount of butter appalls you, of course you can use less – however, this enthusiastic buttering not only imparts its glorious flavor as the strata bakes but makes both releasing it and washing up the dish much easier.

Serves 6

ocado.com – Also, watch the video.

INGREDIENTS
500g (18oz) Frozen Whole Leaf Spinach
30g (1oz) unsalted butter, softened, for the dish
6 eggs, large
250ml (8.5oz) whole milk
½ tsp fine sea salt
2 tsp Grey Poupon Dijon Mustard
1 tsp Lea & Perrins Worcestershire Sauce
50g (2oz) Grated Parmigiano Reggiano, plus 3tbsp
150g (5-6oz) Italian Mozzarella, drained
175g (less than 8oz) sturdy bread, torn into generous chunks
290g (10oz) Roasted Red Peppers, drained
1 tsp dried thyme
2 Salad Onions, trimmed and finely sliced
1 bunch Chives, chopped, to scatter (optional)

INSTRUCTIONS

A couple of hours before you want to assemble the strata for overnight steeping, arrange the frozen spinach on a shallow baking tray or large plate and let it thaw.

Generously butter a 23cm-9in-square, 6cm-2in-deep ovenproof dish or similar.

Crack the eggs into a measuring jug (or bowl), then pour in the milk. Spoon in the salt, dijon mustard and worcestershire sauce and, just with a fork, whisk gently but thoroughly to break up the eggs and mix all the ingredients together. Once it seems relatively smooth, add 50g of grated parmesan (reserving the 3tbsp to sprinkle over in the morning) and whisk again quickly to mix.

Squeeze any excess water out of the thawed spinach with your hands and then, with your poor frostbitten fingers, layer it nice and evenly on the bottom of your buttered dish.

Tear half the mozzarella ball into small pieces over the dish, letting the pieces fall as evenly as possible over the spinach layer.

Tumble in the bread pieces to make another layer, then tear the drained peppers over the dish. Arrange them so they’re evenly distributed over the cheese, ensuring every bite is wonderful.

Sprinkle over the dried thyme, followed by the salad onions and the remaining mozzarella (as before), then pour over your egg and milk mixture. Press the bread down into the liquid to submerge it with the implement of your choice, or just use your hands (which I prefer). Cover and chill overnight.

The following day, take the dish out of the fridge and leave it uncovered for 1 hr. Then, 15 mins before time’s up, heat the oven to 200°C/180°C fan/gas 6.

Just before the strata goes in the oven, press down on the bread again, to make sure it has enough eggy coverage, then sprinkle over the remaining 3tbsp grated parmesan. Bake for about 50 mins (check it after 40), by which time the top will be dark gold and puffed up. To check it’s ready, use a regular knife of the sort you eat with to cut into the centre top about 2cm down; if no runny custard remains, it’s cooked! Let it stand for 10 mins and, if wished (and I do wish), scatter the chopped chives over the top.

One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious! Authentic Pörkölt, or Hungarian beef and onion stew, is a rich and flavorful dish. It features tender beef, caramelized onions, and traditional Hungarian spices like paprika and caraway seeds. The stew is simmered slowly for a deep and satisfying flavor. Pörkölt is typically served with potatoes or noodles, and it’s a comforting and delicious taste of Hungary.

Serves 4-6

Essen Recipes

INGREDIENTS
4 slices thick-cut bacon, diced (traditionally you would use about 2 tbsp of lard) and many Hungarians add some kolbasz for flavor
1 large yellow onion
1 green bell pepper
2 cloves garlic, minced
1 large tomato
1/2 tsp caraway seeds
1 bay leaf, salt and black pepper
1 1/2 pounds (700 g) stewing beef, cut into 1/2 inch pieces
4 tbsp sweet Hungarian paprika
1 1/2 tsp Salt
1/4 tsp freshly ground black pepper
Water

INSTRUCTIONS
Heat a heavy pot or Dutch oven and fry the bacon until crispy. Once done, add the onions and cook over medium-high heat until they turn golden. Add the bell peppers and garlic, and sauté for an additional two minutes. Next, add the beef to the pot and cook for one minute until it loses some of its pink color. Stir in the paprika, then remove the pot from the heat.

Add the tomatoes, bay leaf, caraway seeds, and season with salt and freshly ground black pepper. Pour just enough water into the pot to reach slightly over halfway up the stew mixture. Return the pot to the heat and bring it to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for 90 minutes. If the stew is not thick enough, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.

Serve with mashed or boiled potatoes or wide egg noodles. It is traditional to also serve a side salad, particularly a cucumber salad.

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Homemade Mashed Potatoes: Easy, Creamy, and Bursting with Flavor!

INGREDIENTS:
2 lb (1 kg) potatoes
1 tbsp salt
3 tbsp (50 g) unsalted butter
1/2 cup (120 ml) warm whole milk
1/2 tsp salt
Garnish with extra butter

INSTRUCTIONS:
To prepare the perfect mashed potatoes, start by cutting the potato into evenly sized pieces. Boil them in salted water until they are incredibly soft and can be easily crumbled with a fork. After draining, return the potatoes to the pot and mash them with butter and milk until they reach a creamy and fluffy texture.

Finally, transfer the mashed potatoes to a serving bowl and create decorative swirls on the top. This will provide the perfect canvas to drizzle some extra melted butter, taking the mashed potatoes to a whole new level of deliciousness!

This Spanish Rice with Canned Sardines, known as Arroz con Sardinas en Conserva, is possibly one of the best rice dishes that hail from Spain. We´re talking layers of amazing flavors, easy to make and all done in a little over 30 minutes.

Serves 4

spainonafork.com

INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
4 cloves garlic
1 red bell pepper
1 carrot
1 tsp sweet smoked Spanish paprika
2 tomatoes
3 cups fish broth
1/4 tsp saffron threads
1 cup Spanish round or Arborio rice
1/3 cup frozen peas
2 cans sardines in olive oil
1 bay leaf
1 lemon
pinch sea salt
dash black pepper

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper & carrot

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together, then simmer without mixing the mixture

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix

When the broth comes to a boil add in the rice, give it one final mix so everything is evenly distributed, simmer without mixing

After 9 to 10 minutes and most of the broth has been absorbed by the rice but there is still plenty of broth left, lower to a low-medium heat, add in the frozen peas over the rice, making sure they´re evenly spread around and the canned sardines, I like to add them in a circular design as it gives the dish a beautiful presentation, continue to simmer without mixing

Once there is virtually no broth left, about 5 minutes, turn it up to a medium-heat and simmer for 2 to 3 minutes, this is to achieve the socarrat, which is that layer of burnt caramelized rice underneath, then remove from the heat, cover the pan with foil paper and a dish cloth and let it sit for a couple of minutes, the uncover the pan

Garnish with lemon wedges and serve at once

Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks (chicken and vegetables and rice) in one fell swoop.

Serves 6-8

saveur.com

INGREDIENTS
1 whole chicken (3 lb.), cut into pieces
1 tsp. kosher salt, plus more to taste
½ tsp. cayenne
4 large cloves garlic, peeled; 2 whole and 2 minced
4–5 Tbsp. vegetable oil
1 cup finely chopped onion
½ cup finely chopped green bell pepper
2 bay leaves
1½ cups long-grain white rice, uncooked
1 lb. Cajun andouille, sliced ¼ inch thick
3 cups homemade or store-bought chicken stock, hot
¼ cup finely chopped scallions
¼ cup finely chopped flat-leaf parsley

INSTRUCTIONS
Season the chicken with salt and cayenne. Smash the whole garlic cloves with the flat side of a knife. Rub onto the chicken, then discard the garlic. In a large, heavy pot over medium heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until browned, 8 minutes per batch, adding more oil as needed; set aside.

In the same pot, add the onion, bell pepper, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10 minutes. Add the rice and andouille; cook, stirring frequently, until lightly browned, 15–20 minutes. Return the chicken to the pot, add the stock, and bring to a simmer. Reduce the heat to low, cover, and cook until stock is absorbed, about 30 minutes.

Fluff rice with a fork and season with salt. Just before serving, stir in the scallions and parsley.

For Pasta Salad with Grilled Sausages and Peppers it’s best to grill the sausages and peppers ahead of time. Use any amount of sausage and bell pepper.

Serves 8

foodandwine.com

INGREDIENTS
1 pound gemelli pasta
6 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons finely grated lemon zest
1 tablespoon tomato paste
2 large garlic cloves, very finely chopped
1 large shallot, thinly sliced and separated into rings
1 1/2 teaspoons chopped thyme
Salt and freshly ground black pepper
Sausage Mixed Grill, sausages and vegetables thinly sliced
2 large celery ribs, thinly sliced on the bias
1/4 pound smoked mozzarella, cut into thin strips
1 cup chopped basil

INSTRUCTIONS
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature.

Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme. Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper.

Add 1/4 cup of the dressing to the pasta and toss. Add the sausages, peppers, radicchio, celery, mozzarella and the remaining dressing and toss well. Season the pasta salad with salt and pepper, sprinkle with the basil and serve.

This Spanish Pasta with Romesco Sauce, known as Macarrones con Salsa Romesco, is possibly one of the BEST pasta dishes in the world.

Serves 4

spainonafork.com

INGREDIENTS
For thePasta:
3 cups vegetable broth (or any other broth)
8 oz penne pasta

For the Romesco Sauce:
8 raw hazelnuts
8 raw blanched almonds
3 large roasted red bell peppers jarred or canned
1/4 cup canned tomato paste
1 clove garlic
1 tsp red wine vinegar
1/4 cup extra virgin olive oil
pinch sea salt
dash black pepper
1/4 cup grated manchego cheese
handful fresh parsley

INSTRUCTIONS
Heat a large fry pan with a medium heat and add in the hazelnuts and almonds, mix continuously, after 3 to 4 minutes and they´re lightly roasted, remove from the pan and set aside

Using the same pan, add in the broth, a pinch of sea salt and raise to a high heat

Meanwhile, add the jarred roasted red bell peppers into a food processor, along with the tomato paste, clove of garlic, the roasted hazelnuts and almonds, red wine vinegar and extra virgin olive oil, season with sea salt & black pepper, run the food processor for 1 to 2 minutes or until you end up with a thick and creamy sauce, set aside

Once the broth comes to a boil, add in the penne pasta, mix every 1 to 2 minutes, after 8 to 9 minutes and most of the broth has been absorbed, but there´s still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the pasta is cooked al dente, then remove the lid and turn off the heat

Add in the romesco sauce into the pan and mix together until well mixed

Transfer into shallow bowls and sprinkle with a kiss of grated Manchego cheese and garnish with fresh parsley, serve at once

Red Beans and Rice: So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Serves 6-8

damndelicious.net

INGREDIENTS
1 cup basmati rice
1 tablespoon vegetable oil
1 12.8-ounce package smoked andouille sausage, thinly sliced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 ½ teaspoons Cajun seasoning, salt-free
3 15-ounce cans red beans, drained and rinsed
3 cups chicken stock
1 teaspoon hot sauce
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.

Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.

Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.

Serve immediately, topped with rice and garnished with parsley, if desired.

Roast Chicken With Peppers and Olives always feels celebratory; indeed, a roast chicken always is celebratory. The vibrantly colored and intensely flavored vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood.

Serves 4-6

nigella.com

INGREDIENTS
1 chicken (approximately 3 lb preferably organic)
1 unwaxed lemon (cut in half)
4 sprigs fresh rosemary
3 leeks (washed and trimmed)
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
⅔ cup pitted dry-packed black olives
¼ cup olive oil
kosher salt (to taste)
black pepper (to taste)

INSTRUCTIONS
Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Untruss the chicken, sit it in a roasting tin and put the lemon halves and 2 of the rosemary sprigs into the chicken’s cavity.

Cut each leek into 3 logs, then slice lengthways and add to the tin. Now, remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground pepper, to taste, and, using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.

Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1–1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.

Remove the chicken to a carving board and, while it rests (for about 10 minutes), pop the pan of veg back in the oven, switching the oven off as you do so.

Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly flavoured juices that have collected in the pan.