Paprika

Serves 4 At summer’s end, produce is not as delicate as early season bounty. Green beans in July may require only a quick blanching, but September’s woodier crop can stand up to long cooking times. While some pork-filled Southern pots are left to simmer all afternoon, this version is lighter and ready in under an hour. Simmer the beans with garlic, tomatoes, and paprika. Round out dinner with roast chicken and potatoes. 2 tablespoons olive oil 1 large onion, thinly sliced 2 cloves...

Serves 6 1large butternut squash, halved and seeded 2tablespoons olive oil1bunch Welsh onions or scallions with bulbs intact, coarsely choppedSalt and pepper, to taste⅛teaspoon paprika, or to taste4cups water1sprig fresh oregano, leaves coarsely chopped 1sprig fresh tarragon, leaves coarsely chopped 1cup plain yogurtExtra paprika (for sprinkling) 1. Set the oven at 350 degrees.In a baking dish, place the squash, cut sides up. Cover with foil. Roast for 30 minutes. 2. In a soup pot over medium heat, heat the olive oil. Add ¾ of the Welsh onion or scallions, salt, pepper, and paprika.

Serves 4 1/4 cup olive oil 1 1/2 pounds small potatoes 3 garlic cloves, crushed 1 tablespoon tomato paste 1 tablespoon coriander seeds 1/2 teaspoon hot Spanish paprika or regular paprika 1 large pinch...

Deviled eggs with Spanish paprika Makes 16 8 eggs, hard-cooked by the steam-cook or simmer- and-rest method (see recipe) 3 tablespoons mayonnaise 1½ teaspoons Dijon mustard 1½ teaspoons lemon juice Salt and white pepper, to taste Hot smoked Spanish paprika (for sprinkling) 1. Cut the eggs in half lengthwise. Carefully empty the yolks into a bowl. Cut a tiny slice from the rounded ends of the whites so they sit flat. 2. With a fork, mash the yolks with the mayonnaise, mustard, lemon juice, salt, and pepper.

BUDAPEST -- We are sitting in a lively restaurant high above the Danube in the city's Castle District, where some buildings date to the Middle Ages. A violinist, who can play any song if you hum the first few bars, has just finished "If I Were a Rich Man" and moves seamlessly into Marlene Dietrich's "Lili Marlene. " In front of me is a perfect dish of chicken paprikas (pronounced pah-pree-kahsh): small pieces of the bird coated with a pleasingly hot, coral-colored sauce. This dish turns out to be the first of many we find made with fiery hot or sweet paprika.

Serves 6 Also known as elote, Mexican-style corn on the cob can be boiled first or grilled over hot coals until the kernels are charred and toasty. It’s a dish that began as street food and is now served in good restaurants. The white cheese cotija is at many specialty markets, but you can substitute a dry, crumbly cheese such as feta. Sprinkle with cayenne pepper for a kick of spice, guajillo for smoky notes, or paprika for sweet earthiness. Finish with a spritz of lime to make it pop. Salt, to taste 6 ...

Serves 8 as an appetizer In Israel, this popular Sephardic dish is a first course at Rosh Hashana . As an entree on other nights, it will serve four. 2 large baking potatoes, peeled and cut into 1/2-inch slices 2 medium red bell peppers, cored, seeded, and cut into 1/2-inch-thick wedges 5 garlic cloves, peeled and smashed 1 small jalapeno or other hot chili pepper, quartered and seeded ...

Serves 4 Most Springfield, Ill., restaurants use a variation of Welsh rarebit as their "secret sauce. " This flour-thickened version is less fussy to prepare. SAUCE 3 tablespoons flour 1 teaspoon paprika 1 teaspoon dry mustard 1 1/2 pounds mild cheddar cheese, coarsely grated 12 ounces beer 2 teaspoons Worcestershire sauce 1. In large bowl, whisk together flour, paprika and...

Serves 8 to 10 CHICKPEAS AND POTATOES 12 ounces dried chickpeas, soaked overnight and drained 2 cloves garlic, crushed 2 tablespoons salt 1 tablespoon olive oil 3 pounds boiling potatoes, peeled and cut into 1-inch pieces 1 ...

Makes 2 cups 2 cups pecan halves 2 tablespoons light brown sugar 1/2 teaspoon chipotle powder, or more to taste 1/2 teaspoon sweet paprika 1/2 teaspoon ground cinnamon 1 tablespoon canola or vegetable oil Salt (optional)...

Serves 12 Use a day-old French bread or pop one in the freezer for a few hours, which makes it easier to cut very thin slices. Toss the slices with butter and cheese topping, lay them out in a pan, and toast until crisp.  Butter (for the pan)  1/4  cup fresh parsley leaves  1/2  cup grated Parmesan   1  cup grated white cheddar   1  clove garlic, chopped  1/2  cup panko bread crumbs  1  teaspoon paprika    Pinch cayenne pepper  1/2  teaspoon black pepper  1  baguette, sliced 1/4-inch thick   3/4  cup (1 1/2...

Serves 4 At Aponiente, chef and owner Ángel León prepares this dish using a sous-vide method, which means he cooks the fish in airtight plastic in a water bath. He serves it on plankton; you can use seaweed, if you like. Oven poaching is another way to cook the fish, let it absorb the delicious flavors of the marinade, and preserve the moisture. Substitute seaweed salad for plankton. 1 ¾ pounds skinless, boneless Spanish mackerel ½ cup coarse salt 1 small clove garlic, crushed ¼ cup sherry vinegar ½ cup...

Makes 2 cups 2 cups pecan halves 2 tablespoons light brown sugar 1/2 teaspoon chipotle powder, or more to taste 1/2 teaspoon sweet paprika 1/2 teaspoon ground cinnamon 1 tablespoon canola or vegetable oil Salt (optional)...

Serves 6 Also known as elote, Mexican-style corn on the cob can be boiled first or grilled over hot coals until the kernels are charred and toasty. It’s a dish that began as street food and is now served in good restaurants. The white cheese cotija is at many specialty markets, but you can substitute a dry, crumbly cheese such as feta. Sprinkle with cayenne pepper for a kick of spice, guajillo for smoky notes, or paprika for sweet earthiness. Finish with a spritz of lime to make it pop. Salt, to taste 6 ears of corn, shucked ...

Makes 1 cup In the 1920s, many hotels had their own version of this dressing, often adding ketchup, sugar, and paprika to commonplace oil and vinegar. Kraft made the sauce mainstream in 1938 by offering two bottled versions as a part of its dressings line. 1 tablespoon Dijon mustard 1/4 cup tarragon vinegar or other white wine vinegar 1 tablespoon honey 3 tablespoons ketchup 1/2 teaspoon sweet paprika ...

LAGUARDIA, Spain - The quest begins on a tip from a Catalan friend. “While you’re in Rioja, you need to eat patatas a la riojana,’’ he says, referring to the region’s signature dish, a stew-like mix of local potatoes and the region’s native son, chorizo. He sends me looking for a man in a castle in the hilltop town of Laguardia. “That guy’s a phantom,’’ one local tells me. “He’s got a room in his hotel called ‘Love and Madness.’ ’’ Sure enough, at Castillo El Collado, Javier Acilonna appears from nowhere, his shoulders...

Makes about 3/4 cup 2 tablespoons hot paprika 3 cloves garlic, coarsely chopped 2 teaspoons coarse salt, or more to taste 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 cup olive oil 1 tablespoon lemon...

Makes 1 cup In the 1920s, many hotels had their own version of this dressing, often adding ketchup, sugar, and paprika to commonplace oil and vinegar. Kraft made the sauce mainstream in 1938 by offering two bottled versions as a part of its dressings line. 1 tablespoon Dijon mustard 1/4 cup tarragon vinegar or other white wine vinegar 1 tablespoon honey 3 tablespoons ketchup 1/2 teaspoon sweet paprika Salt and pepper, to taste ...

Serves 4 At summer’s end, produce is not as delicate as early season bounty. Green beans in July may require only a quick blanching, but September’s woodier crop can stand up to long cooking times. While some pork-filled Southern pots are left to simmer all afternoon, this version is lighter and ready in under an hour. Simmer the beans with garlic, tomatoes, and paprika. Round out dinner with roast chicken and potatoes. 2 tablespoons olive oil 1 large onion, thinly sliced 2 cloves...