meats, cheeses, olives, spices, wine, sherry, port... The chorizo that I get is the one that is actually from Spain (apparently, there’s only one brand that is imported from Spain). I get the small links; they also have... (7 replies, last updated by Melanie Wong April 11, 2004)

I like to use it in a salad of white beans, chorizo, and shrimp, served at room temperature – cook the white beans in chicken stock with some white wine and bay, then when they’re done, saute (in a separate pan) some... (25 replies, last updated by Brandon Nelson March 6, 2008)

I"m going to be cooking a recipe that includes Chorizo sausage. At one point it says, "saute the sausage pieces in the olive oil...". My bet is that the author meant fresh Chorizo — right ? I could only get the kind that... (14 replies, last updated by rworange March 3, 2007)

Portugese Kale and Potato Soup 2 garlic cloves, minced 1-1/2 c. finely chopped onion 3/4 c. sliced carrot 1/4 c. olive oil 1 lb. russet potatoes (about 2 large)peeled and cut into 1" pieces 4 c. chicken broth 3/4 lb. spanish chorizo, in... (10 replies, last updated by paulj October 24, 2009)

I’m co-hosting a party where we will be serving tapas and I’m having a hard time finding Spanish chorizo for a couple of dishes I’d like to make. The stuff you get in the Mexican markets isn’t right. I know... (10 replies, last updated by annieb October 31, 2002)

D’vine Taste on 7th Ave. (between Carroll & Garfield) in Park Slope sells delicious chorizo, in addition to many other cured meats, olives, cheeses, and middle eastern items. I love the shop and the people who run it, so if... (18 replies, last updated by neversent March 1, 2007)

amaaaazing. a thin, crispy charred round of flatbread topped with a luscious, smoky-sweet romesco, grilled marinated octopus, braised ribbons of cavolo nero, and pecorino shavings. just perfect. i could have ordered another, and... (0 replies, last updated by tastycakes October 14, 2008)

i just got back from wine and a snack at Olives - lovely! i am not familiar with any of the wines, so the server suggested a couple and brought both for us to taste and decide (nice touch) we shared the mushroom/boccocini... (42 replies, last updated by hclass November 22, 2009)

“EAT GOOD FOOD”, and that we did! I so love the sign that sits on the sidewalk outside this place. American Flatbread is a must stop if you are traveling the 101, south of Santa Maria, north of Santa Barbara.... (1 reply, last updated by JalamaMama February 9, 2009)

My husband Jack and I were in Burlington VT last weekend and had a chance to try a couple of downtown places. Saturday night we went to American Flatbread. They don’t take reservations, and although we arrived quite early by our... (7 replies, last updated by meg944 January 29, 2008)

and fried sage Toulousian shredded potato cake stuffed with leeks served with crispy duck and grilled duck chorizo w/ roasted fig glaze Grilled pork and brick-oven Clam roast with spicy capicola, creamy fresh corn polenta, roasted... (35 replies, last updated by greengage December 14, 2007)

I have seen a number of recipes for this soup and now that the heat has broken (sort of anyway) in Southern Louisiana I decided to give it a shot. Can anyone tell me what this soup is called in Spanish? Fresh, locally made... (6 replies, last updated by neil October 27, 2006)

does anyone know where I might be able to find real Spanish chorizo in the DC area? I know that until recently it wasn’t possible to get authentic Spanish ones, and the Portugese or Mexican chorizo which I find isn’t... (4 replies, last updated by butterfly November 14, 2002)

. I dice a large onion and sautee it in some kind of fat (usually olive oil, but today I have some duck fat, will it be too decadent?) until translucent. I add thickly sliced chorizo and cook it until it renders a little bit. I... (15 replies, last updated by Joebob April 26, 2008)

stewed with a sofrito of tomato, onion, garlic, and sweet paprika. In my opinion though, migas are the best use for chorizo. This is an astoundingly delicious peasant dish. To make migas, you chop the chorizo fine and fry it in... (6 replies, last updated by Jaciet November 30, 2001)