The chorizo that I’ve called for in this recipe is the soft, spiced Latin American chorizo made from fresh pork and easier to crumble once out of the casing, not the hard, cured salami-like Spanish kind (although obviously the Spanish tradition was the basis for the Mexican). Chorizo is very easy to make at home if you can’t find a good one locally. Use ground pork—preferably ground pork butt, which has the correct proportion of fat to lean. Ask at the butcher shop which cut they use; don’t get pork loin, as it is too dry to produce a juicy chorizo. Add good spices and keep the meat moist during cooking by adding water and a little vinegar, and cooking over low to medium heat. Mexican chorizo is available in bulk or links at supermarkets and Hispanic markets and butcher shops.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.