Chorizo // Les Trois Petits Cochons // Brooklyn, NY
When the pantry’s bare and the root cellar beckons, we needn’t succumb to mere mashed taters. Spice up your spuds with this Pyrenees-inspired, Brooklyn-made sausage: salty, snappy, and naturally spiced. Simmer a bowlful of new potatoes as you cut and fry the sausage in a heavy skillet, adding onions to caramelize. Toss in the potatoes and mash them down into the spicy oil to brown — but not burn! — mix in the charred chorizo bits, and forget everything you knew about French fries.