When chorizo crossed the Straits of Gibraltar from Spain to North Africa, the meat of it, pork, was swapped for lamb. The mostly Muslim North Africans don’t eat pork. The feisty essence of chorizo was not lost in the translation, however: the seasonings remained pretty much the same, with regional and personal variations, as always. A touch of cinnamon here, dried whole red chiles instead of milder ground paprika, maybe some cumin, maybe not, and always garlic. On either side of the straits, it’s a vivacious sausage to use in dishes that want definite sausage input. Here is the lamb version called merguez; for the pork version, see page 24.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.