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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.