But exactly what is chorizo? It's a spicy pork sausage used to impart a slightly smoky, complex flavor to all kinds of dishes, from traditional Spanish paella to brothy steamed mussels.

While some of these recipes use eggs, given the price of eggs and egg shortages, they are not the centerpiece. And one recipe ...

This version of the French chicken and vegetable stew from chef Anina Belle Giannini is made with a dry white wine like ...

A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic ... turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.

Place the potato against the blade, flat side first, and turn into long potato strings. Take each sausage and lightly dust it in flour before wrapping the potato strings around it. Fry the potato ...

After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on.

but taste first because if the sausage is salty you may not need any additional salt, just some freshly ground pepper. Heat the oil in a heavy casserole over medium heat. Add the chorizo and cook ...

Ingredients 80g chorizo, cut into 1cm slices Two chicken breasts, diced Two peppers, I used one red and one yellow One teaspoon of smoked paprika Sea salt Method I started by slicing the ...

We love embellishing classic stuffing with pancetta, apples, chorizo and mushrooms ... which gets a flavor boost from breakfast sausage and homemade turkey stock. Find these recipes and more ...

If you can't find Chinese sausage, substitute another fatty, semi-hard type, such as Spanish chorizo - you'll need about 150g (5⅓oz). Trim off the stem ends of the okra, then cut the pods into ...

Cebu City staged its 1st Chorizo de Cebu Festival at Plaza Sugbu from Feb. 17 to 21 with around 10 local meat processors showcasing the pork sausage that Cebu is also known for.  The festival was ...