These smoked sausage recipes are a fairly diverse lot. Some are made on the stovetop, and others can be cooked in one of ...

Use any smoked sausage you like - homemade or from the grocery store - it'll turn out great either way. You may also like ...

Sausages such as British bangers (for example Cumberland) can be made with raw meat, have a short shelf life and need to be cooked before eating. Other types, such as salami and chorizo, contain ...

This sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C. Peppery, spicy, smoked sausages are still made in many ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

She has appeared in the New York Times Food section, on Food Network’s Recipe for Success and Cooking ... You start by cooking the potatoes and sausage (I recommend small red potatoes and ...

This food recipe comes from ... 100g cold water Six pork sausages (chipolatas are best, try for the best quality your budget can bear) Six rashers of smoked streaky bacon Method: Firstly, in ...

Enjoy the timeless pairing of pork and apples, sweet and savory, in these autumnal stuffing bites. Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also ...

In 2003, UCLA epidemiologist James Enstrom and I published a study of environmental tobacco smoke (ETS)—also called "secondhand smoke" or "passive smoking"—in the British Medical Journal (BMJ).

Three types of smoked fish and a kumara mash topping make for gourmet comfort food. You don’t need a big serving, as smoked fish has a rich flavour, and the dish can be surprisingly filling.