Sweet scallops and burnished red smoky, meaty chorizo baked together without fuss in this perfect, stylish, easy dinner for two. More

It sounds simple—too simple. I mean, do you need a full recipe describing how to fry and egg warm up chorizo? Luckily, José Andrés, in a recipe from Made in Spain, manages to throw in a couple tricks to this seemingly basic dish, helping transform into something beyond a basic dinner. More

Kale fans, pay attention! You'll notice that kale is mentioned first in the title, and that's no mistake. This recipe from Nigella Lawson's How to Eat calls for nearly a bunch of kale per person, which kind of makes the poached egg on top look a little lost. Of course, it's true that the kale is cooked for a few minutes in boiling water, so it does wilt to a more manageable size. More

More

A fresher take on the more traditional Mexican chorizo, green chilies gave a very natural flavor that seasoned the pork thoroughly with a spicy kick, but didn't overpower the meat, creating a link with great flavor and balance. More

With about three pounds of chorizo on hand, these stuffed poblanos took deliciously took care of a third of that. I'm taking suggestions on how you'd like to see the remaining sausage used. More

The immense seasoning in this fresh pork sausage delivers a wildly delicious link--juicy and spicy with an earthy quality that ensures every single bit was a powerhouse of flavor. More

You can substitute 1/2 pound good quality Mexican chorizo with the casing removed for the homemade chorizo. More

[Photograph: Max Falkowitz] Canned chipotles in adobo sauce bring sweet smoke, earthiness, and plenty of heat to vinegar- and chorizo-spiked beans. I'm partial to bola roja beans, which are firm, meaty, and handle stewing nearly forever, but any red bean... More

These Chorizo Stuffed Jalapeños are clearly a take on the beloved Texan cheese-stuffed, breaded and fried poppers, but instead of going for cheddar or plain old cream cheese, Fain fills hers with a grown up mix of kicked up goat cheese mixed with spicy crumbles of chorizo. More