Name: Corn-Bread and Chorizo Stuffing
Cook time: 20 min
Total time: 2 1/4 hr
Yield: Makes 8 servings
Ingredients: Skillet corn bread; 1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped; 2 tablespoons vegetable oil; 2 medium onions, coarsely chopped (3 cups); 4 celery ribs, coarsely chopped (3 cups); 2 tablespoons chopped garlic; 1 teaspoon dried oregano; 1 cup reduced-sodium chicken broth; 1 large egg

Image may contain Food Pizza and Stuffing

Corn-Bread and Chorizo StuffingDitte Isager

What started as an arepa recipe evolved into a play on traditional American corn-bread stuffing. Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavorsits that good.

Recipe notes

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Homemade Corn Dogs

Just like the state fair, minus the crowds.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Beer-Battered Onion Rings

Easy to make, impossible to stop eating.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.