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recipes cod with chorizo and breadcrumbs
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Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
5.0
(4.83)
Recipes
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
4.5
(4.5)
Quick
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Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.
4.0
(4.14)
Recipes
An oversize breakfast wrap bursting with eggs, chorizo, cheese, and—drumroll—crushed tortilla chips.
4.3
(4.29)
Quick
Recipes
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
4.6
(4.59)
Recipes
Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
4.3
(4.25)
Easy
Recipes
Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
4.6
(4.57)
Easy
Recipes
Broiling this cod for a minute at the end of cooking makes the raisin-and-nut-studded breadcrumb topping golden, crunchy, and delicious.
4.0
(4.08)
Easy
Recipes
If you’re camping, make this your night one dinner, when the fish is freshest.
3.7
(3.71)
Quick
Recipes
For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
4.0
(4.12)
Quick
Recipes
Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.
5.0
(5)
Recipes
King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.
4.0
(3.83)
Articles
(70)
Cooking
Top your soups, salads, veggies, pasta—really anything.
June Kim
techniques
Breadcrumbs: So simple, right? Not if you ask a chef. We go deep on pros’ favorite finishing touch.
Amiel Stanek
Cooking
Like stuffed pumpkin and breakfast burritos.
The Bon Appétit Staff
Cooking
Get your crispy and delicious on. These ingredients prove that breadcrumbs don't own the breading game.
Rochelle Bilow
test-kitchen
Breadcrumbs have been a staple of Italian cucina povera for centuries. Originally, families that couldn't afford a hunk of grating cheese used whatever small...
Hunter Lewis
Restaurants
Sorry, pepperoni cups. I just love the crunchy breadcrumbs at Prince St. Pizza in NYC.
Elyse Inamine
Videos
(318)
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Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Get the Recipe: BA’s Best Corn Chowder
Get the Recipe: BA’s Best Corn Chowder
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Join Rawlston Williams in his home kitchen as he makes stewed chicken and breadfruit. This stewed chicken recipe ideally uses a yardbird (a free-range chicken) marinated in a mixture of spices, including ginger, bay leaves, culantro, broadleaf thyme, gochujang and more. Rawlston prepares the breadfruit three ways; roasted, steamed and fried. You really can't go wrong with any of these methods.
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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weightloss-tricks.today/recipe/sausage-meatball-sandwiches
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread