I like to think the moment I added smoked paprika to my spice cabinet was the moment my kitchen changed forever. If all you ...

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 ...

Sweet, hot, or smoked, this pantry staple is worth getting to know better. Made from a range of dried and ground peppers, paprika features in Hungarian, Spanish, Moroccan, and West African cuisines, ...

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.

Remove the sausage casing before slicing. Tip 4: To lessen the heat of this dish, substitute hot smoked paprika with sweet smoked paprika.

15: Pulse nuts and sunflower seeds in a blender or food processor until crumbly then place into large mixing bowl. Grind ...

The latter is a neighborhood Spanish restaurant located on San Francisco's Market Street and dedicated to revisiting traditional Spanish cuisine, using organic and gourmet ingredients. These are ...

This sweet potato salad from recipe developer Amanda Stanfield makes a colorful, satisfying side dish: Smoked paprika creates ... infuses butter with dry-cured Spanish chorizo, smoky and spicy ...

“The Calabrian chilli paste gives a sweet, smoky and very spicy flavour ... In another large bowl, mix the garlic powder, flour, paprika and half a teaspoon pepper, add the chicken wings ...