[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More

[Photograph: Sydney Oland] Note: Store-bought cornbread can be used in place of the homemade. If using store-bought, skip step 2. About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)... 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

Let the dough come to room temperature prior to using.... More

In concept, scotch eggs are incredibly simple—an egg wrapped in sausage then breaded and deep-fried. But as with most truly great foods, the sum is more than its parts. Even those who are normally put off by a hard cooked egg find it hard to resist one wrapped in sausage. 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

Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe. More