6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*
2 tablespoons vegetable oil if using Spanish chorizo
10 large eggs

Garnish: chopped fresh cilantro leaves
Accompaniment: warm corn tortillas
chorizo, scrambled, eggs

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)
chorizo, potato, spanish

5 tablespoons extra-virgin olive oil
1/2 cup minced onion
4 garlic cloves, minced
2 bay leaves
2 2-inch pieces dried guajillo chili with seeds,* thinly sliced
3 pounds Manila clams, scrubbed
6 tablespoons chopped fresh parsley
1/2 cup dry Sherry
1/4 cup fresh lemon juice
clams, in, garlic

1/4 cup sugar
2 tablespoons honey
1 tablespoon water
3/4 cup slivered almonds, toasted

3 cups vanilla ice cream, slightly softened
4 tablespoons brandy
1 tablespoon grated orange peel
1 cup chopped butter cookies

3 cups coffee ice cream, slightly softened
1 tablespoon freshly ground coffee beans

Honey-Brandy Oranges
coffee, turron, ice