Roasted in the oven and basted with beer, these German-style pork sausages turn out juicy, tender, and lightly browned all over. Quick-pickled peppers and onions, meanwhile, add a flavorful, bright counterpoint.
Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The perfect tailgate salad -- it's portable, meaty (but easily
This shepherd's pie-inspired meatloaf is stuffed with a mixture of carrots and peas. Then it's slathered with Parmesan potatoes, dotted with butter and baked in the oven until browned. Meanwhile, a quick