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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.