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...

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...

Grilled Chicken Salad with Chorizo-Stuffed Olives in Citrus Vinaigrette

Warm Chorizo with Heirloom Tomato and Cannellini Bean Salad

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...

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...

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...

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...

Cajun Pasta

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...

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...

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...

chile peppers

. 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...

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...