Bits of chorizo add chewiness and spice to Jose Garces's moist corn bread stuffing. You can use a store-bought corn bread to simplify the recipe (you'll need three pounds), but opt for one that's not ...

Brussels sprouts lovers, you are in for a treat: a side dish that will threaten to steal center stage. Spanish chorizo, a wonderfully spiced smoked pork sausage, gets sauteed just enough to brown a ...

Heat the olive oil and butter until gently foaming in a large frying pan or wok. Add the mushrooms and garlic then turn the heat to high for a couple of minutes to cook the mushrooms. Add the parsley, ...

Whip up a storm in the kitchen this festive season without breaking a sweat, as creating homemade party food need not be a mammoth task. For those shunning store-bought snacks but craving simplicity, ...

Heat a large, deep skillet over medium heat. Add the chorizo and saute for 2 minutes over medium-high heat, until it starts to brown and release some of its oils. Remove the chorizo with a slotted ...

Party food for the festive season doesn’t need to be an arduous task, but if you want to avoid shop-bought treats, cooking something homemade doesn’t have to be difficult. To provide you with some ...

3 ounces day-old country bread, torn into bite-size pieces, about 3 cups 5 tablespoons extra virgin olive oil, divided 1/2 pound dried (cured) chorizo, cut into 1/2-inch pieces 1/2 cup Spanish onion, ...

Adjust the heat of your stuffing by the amount of jalapenos, according to taste. Always wear disposable gloves when working with peppers. 4 cups corn bread cut into 1/2-inch cubes, dried or 1 ...