“It’s an air-cured meat product that uses pork shoulder and spices to create a preserved, edible link that can be eaten without having to cook [it].” Making chorizo is an artisanal process ...

Chorizo is sautéed with onion and cremini mushrooms, then tossed with quinoa, ricotta salata, and parsley to make a hearty filling for sweet bell peppers. We like to use a combination of orange ...

Heat the oil in a skillet over medium-high heat. Use a paring knife to cut the sausages open down their length, then push the ...

Transfer chorizo to a paper towel–lined plate using a slotted spoon, reserving drippings in Dutch oven. Set chorizo aside. Add onion to Dutch oven; cook over medium, stirring occasionally ...

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 ...

We pared back on the meats, using only chorizo and ham, both of which lend deep flavor to the broth. The dish gets its name from fabas, the large beans traditionally used, but we found that canned ...

What’s not to love about dipping vegetables and bread into warm, molten cheese? This revamped fondue uses chorizo oil, which adds a deliciously rich and smoky flavour. 1.For chorizo oil, process ...