Wash, trim, and halve the Brussels sprouts—smaller ones work best. In a large frying pan over medium-high heat, add the olive oil and sprouts, seasoning with salt. Let the sprouts sear for a bit, then ...

Based on a Spanish recipe, this makes a much more substantial dish than you might think, especially if everyone has two eggs.

Skip the drive‑through: this chorizo breakfast sandwich is crisp at the edges, gooey in the middle, and ready in minutes.

Heat olive oil in 10" paella pan over medium heat. Add chicken and spread in even layer. Season with salt. Cook on both sides ...

Tina Kent, who owns the San Antonio bakery The Bread Box, uses the fond left over from frying chorizo sausage to form the base of a flavorful vinaigrette in this bold salad. Instructions: Add the ...

Smoky chorizo, zesty lime and creamy avocado lend bold Mexican flair to this breakfast – a bright and energising start to the day Diana Henry The Telegraph's award-winning cookery writer Diana Henry ...

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