Homemade chorizo is easy to make and so much tastier than shop-bought versions. You’ll need a manual sausage machine for this recipe. For the chorizo, place all of the ingredients, except the ...

or the tomato will make the toast soggy.) Sprinkle on a little of your best olive oil and a dash of coarse salt, like fleur de sel. Serve the toasts with a couple of slices of serrano ham, prosciutto, ...

Mexican chorizo stands in for the traditional guanciale in this spicy riff on Italian carbonara from F&W recipe developer Melissa Gray. Like the original, it is made with a rich sauce of egg yolks ...

100 gms Spaghetti pasta 10 gram garlic 50 gram Chorizo 3 ml olive oil (the chorizo has its own fat which will ooze out oil when boiled) Add the chorizo with the liquid it was boiled in. Add the pasta ...

Turn the heat up, add the chorizo and cook for 3-4 minutes until ... You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container ...

In this one-pan dinner, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair. Using rendered chorizo to cook down ...

This recipe is for the lazy cooks and pork lovers. All you need to do is add all the ingredients in a pan, and let the chorizo do its magic. Boil water in a sauce pan. Add the penne pasta and let it ...

F&W recipe developer Marianne Williams takes cues from the classic savory cocktail by filling twice-baked potatoes with cream cheese, blue cheese, and tangy olive brine. Mexican chorizo stands in ...