Sausage

Treat this recipe as COOK90 nextover inspiration: instead of steaming squash, use whatever cooked leftover vegetables you have on hand for the flavorful stir-fry.

This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can’t lose.

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.

The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

Unlike most legumes, dried lentils cook quickly, which means this satisfying soup is fast enough for a weeknight supper. Make a double batch and pack up individual servings for lunches.

Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.

Bake a couple of these grown-up pizza pockets for dinner tonight and freeze the rest for later.

You probably already have everything you need to make this pasta in your pantry.

Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

The Jersey Shore Cookbook author Deborah Smith adapted this recipe for crispy pork-studded pancakes from The Chicken or the Egg, a restaurant in Beach Haven, New Jersey.