Chorizo

Sausage and Potato Mini-Turnovers The dough for these little turnovers may be pressed either by hand or with a tortilla press.

Todd English — the chef/owner of Olives and the four Figs restaurants, all in and around Boston — was named Best Chef in the Northeast by the James Beard Foundation. He's also the author of two cookbooks. For his "clambake" extravaganza, you'll need a grill with a lid.

It is very important to soak the wooden skewers in water, or they will burn on the grill. Devein the shrimp on the back side for a good appearance. See how to devein shrimp.

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

Split open like a baked potato, eggplant becomes a custardy vessel for dinner.

All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.

Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.

Need proof that salty cured pork and delicate shellfish are a match made in heaven? This vibrant and cozy 20-minute, one-skillet weeknight dinner.

An oversize breakfast wrap bursting with eggs, chorizo, cheese, and—drumroll—crushed tortilla chips.

This recipe is all about a few simple tricks that’ll keep the melted cheese ooey, gooey, and dippable from first chip to last. 

Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.

Everything you want from a Thanksgiving stuffing, with just enough heat to keep you coming back for more.

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.

Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.