Paprika contains one simple ingredient, but how it comes together is a little more complicated. Here's what we discovered ...

Every spice has to come from somewhere, and the vegetable that serves as the source of paprika will likely surprise you since ...

Generally speaking, Spanish paprika is milder and more smoky, while some Hungarian varieties are hot. Smoked paprika has a ...

I am always stopping when a recipe these days says “paprika”. Should I use the Spanish one in my pantry that is “sweet smoked” or my plain Hungarian one? Apart from the obvious smokiness ...

Smoked Paprika: This key ingredient gives the dipping sauce a unique, smoky flavor, adding intense and complex flavors.

Portuguese cooks use paprika to flavour fish stews and salt cod. Experiment with the different varieties, using smoked paprika to bring a smoky richness or hot paprika to really attack the ...

Smoked Spanish paprika is made from a special variety of pimiento that is smoked slowly over oak. It has an intense smoky flavour and is quite different to the more familiar Hungarian variety.

Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente.

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

3. In the skillet over medium heat, heat the olive oil. Add the bell pepper, squash, and garlic. Cook, stirring occasionally, ...

Pepitas roasted in olive oil, coriander, cumin, mustard seed, and turmeric plays off the roasted broccoli flavor of this ...