Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold. Check out the recipe here: https://www.bonappetit.com/recipe/pan ...

It finally is starting to feel like fall. My lawn is beginning to be scattered with leaves, and while I still have some flowers and vegetables growing, many more have been pulled out and tossed onto ...

Is everything better with crisped, cured chorizo? Of course not, but sometimes it can seem that way. I’ve found that a bit of the spicy sausage tossed into savory dishes can mean the difference ...

Jillian Forte the Executive Chef at Sara’s Table Chester Creek Café taught us how to make Shrimp, Scallop & Chorizo Paella. It’s from the popular Duluth restaurant’s 20th Anniversary Cookbook.

3 oz Chorizo 1 C Corn 3 TB Olive Oil 12 scallions, thinly sliced 4 garlic cloves, crushed 1 Serrano chili chopped ¾ tsp salt 1 C Buttermilk 1/3 C Cilantro chopped 12 large sea scallops 2 TB Butter, ...

Miso, ginger, and toasted sesame add a savory dimension to the salad and a rich contrast to the corn and scallops’ inherent sweetness in this favorite for quick and easy backyard dinners. Gail Simmons ...

A side of crusty bread is a must.

It finally is starting to feel like fall. Maybe it’s time to move from the grill to the stove and make something a little heartier for dinner like an awesome seafood risotto. Flavored with bits of ...

Wash all herbs and remove stems but do not chop. Cut chives into 1-inch match sticks; mix all together. Cut chorizo into thin coins about ¼-inch thick. In a fry pan on medium/low, heat a bit of olive ...

It finally is starting to feel like fall. Maybe it’s time to move from the grill to the stove and make something a little heartier for dinner like an awesome seafood risotto. Flavored with bits of ...

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