Making chorizo is an artisanal process—created long before refrigeration existed—for preserving meat from a slaughtered pig. Today's process is very close to the original, yet just a bit more ...

Minnesota Vikings quarterback Sam Darnold's 39-yard touchdown launch hits Vikings wide receiver Justin Jefferson for a ...

Humberto Raygoza left behind nursing studies at UCLA to dive into the same profession as his father — as an artisanal chorizo ...

Today we're going to find out all about chorizo. So, like many European countries, it was the Romans that actually brought the art of making sausages to Spain. And then, with time, it actually ...

A trip to Spain led me to discover the easiest two-ingredient appetizer ever. Though I had lived in Madrid for six months ...

It’s enough to make your mouth water – and happily, we have five delicious recipes for you to turn up the heat at home. Hosting a summer barbecue? Genevieve Taylor’s prawn and chorizo ...

100 gms Spaghetti pasta 10 gram garlic 50 gram Chorizo 3 ml olive oil (the chorizo has its own fat which will ooze out oil when boiled) Add the chorizo with the liquid it was boiled in. Add the pasta ...

Store both types of chorizo in the fridge wrapped in foil or waxed paper. Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are ...

This recipe is for the lazy cooks and pork lovers. All you need to do is add all the ingredients in a pan, and let the chorizo do its magic. Boil water in a sauce pan. Add the penne pasta and let it ...

This chorizo gnocchi one-pot is packed with peppers ... Packs of gnocchi are a great standby to keep in the fridge or cupboard and make a change from pasta. Bags of frozen sliced peppers are ...