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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.