A finishing squeeze of lemon or lime, dribble of vinegar, dollop of sour cream or yogurt, or scatter of pickled onions or ...

A Mexico City-inspired street food concept opened in downtown Sacramento, while an instant ramen bar launched in North ...

This version of the French chicken and vegetable stew from chef ... and tangy olive brine. Mexican chorizo stands in for the traditional guanciale in this spicy riff on Italian carbonara from ...

This version of the French chicken and vegetable stew from chef ... works double duty to season the veggies as they cook. Mexican chorizo stands in for the traditional guanciale in this spicy ...

This chicken noodle soup uses zucchini noodles (sometimes called “zoodles”) instead of typical pasta. It’s got 15 ... shrimp, and chorizo for a flavorful, spicy dish. With 12 grams of ...

This pasta with spinach, feta and yogurt is speedy ... Featured Recipe View Recipe → Carolina Gelen’s miso-maple sheet-pan chicken with brussels sprouts might tip the scales toward boneless ...

By Melissa Clark Yotam Ottolenghi’s chicken ... Cured chorizo, which resembles salami, is too dry for this. Shifting our focus to green things, Yasmin Fahr’s zesty pasta with feta and green ...

Druken Chorizo Beef salpicao For ... ordered their Classic Carbonara; hand made pasta with guanciale, grana padano, and parmesan. Nice and safe; but I couldn’t help but compare it to the salmon and ...

If you’re looking for a restaurant-quality meal you can make at home, this Creamy Chorizo & Chicken Pasta is the perfect choice! Smoky chorizo, tender chicken, and a rich, velvety sauce come ...

Looking for a delicious Valentine’s dinner? How about some creamy chicken pasta? This recipe is made with just three main ingredients: chicken breasts, pasta, and a rich, velvety sauce.

Truly, one of our favorite pasta dishes. Have we got a pasta recipe for you! This time-saving chicken pasta dinner from Joanna Cismaru, author of 30-Minute One-Pot Meals, will satisfy all your ...

You can chuck whatever you like in them and it's going to taste good. I decided to go all off kilter and use Spanish chorizo in an Italian frittata, because sometimes right, you just have to rebel!