Quick

Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most grocery stores. You'll need to puree some for this recipe.

MAKING BREAKFAST SAUSAGE is an old family tradition for us. My grandpa's family used to raise their own hogs, and when it came time for butchering day, they made sure that nothing went to waste. All parts of the animal were used—for hams, bacon, lard, and sausage. My grandpa was in charge of making the breakfast sausage—a tradition he passed on to us. Breakfast sausage is a loose sausage that hasn't been cured, which makes it appropriate for a home cook. My grandpa's recipe was typically Texan in that it was seasoned with sage. While there is nothing finer than a basic breakfast sausage, I find it's an excellent base for other flavors, such as the smoky notes of bacon and smoked paprika and bittersweet tones of molasses. This isn't exactly my grandpa's breakfast sausage, but I'm sure he would have enjoyed it just fine.

This soup is what Mayim makes when she thinks she has nothing left in the house. It's an "everything but the kitchen sink" soup and can be as simple or complicated as you like. The main point is once you start with sautéed onion and garlic, it's hard to go wrong.

An easy and fresh alternative to traditional green salads, this chilled North African-inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it's great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day. For a pretty variation, serve the salad garnished with sliced or diced cooked beets.

Editor's Note: Use this oil to make Neven Maguire's Sweet Potato and Coconut Soup .

Editor's Note: Use this crust to make Allison Kave's Nutella Pie .

If you've never tried Nutella, that ambrosial combination of hazelnuts and chocolate, put this book down right now, run to your nearest grocery store, and buy a jar. Bring a spoon along to expedite the Nutella-in-mouth process. OK, now that we're all on the same Nutella-obsession page, I'll proceed with a recipe that will make you fall into an incoherent puddle of babbling ecstasy, while simultaneously making you the most popular of all your friends (if you can bring yourself to share). What's more, this is a speedy, incredibly easy one to whip up, so you don't have to delay your satisfaction for too long.

Jack McGarry, the bar manager of the Dead Rabbit Grocery and Grog in Lower Manhattan, shared this recipe with Epicurious. The orgeat syrup gives this potent cocktail an unexpectedly creamy consistency, while the Scotch lends a hint of smokiness. For more on McGarry and his cocktail, see The Fighting Irish.

Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.

Adding chocolate amps up this iconic minty shake. Since the chips in the ice cream get pulverized in the blender, we've added extra to give the shake a little texture and a more pronounced chocolate flavor.

This variation on the Shamrock Shake is a boozy take on the classic St. Patrick's Day milkshake.

This pistachio-flavored shake puts a nutty twist on the traditional mint-flavored version.

For a sophisticated spin on the classic St. Patrick's Day milkshake, we've added Bailey's Irish Cream and matcha, which is made from finely ground green tea and has an herbaceous and earthy flavor. If you can't find matcha powder, use green tea ice cream in place of the vanilla.

NOTHING TASTES BETTER with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon. Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store's cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.

Editor's Note: Serve this sauce with Cathal Armstrong's Corned Beef