Egg-in-a-Hole Sandwich With Bacon and Cheddar

Just like the state fair, minus the crowds.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.