This dish isn't
quite chicken paprikash, which would require some sort of dairy element to finish it (usually a soured cream), but it's pretty darn close in flavor and equally delicious. A little lighter, a little brighter, and perfectly suited for fall evenings.
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Like most spices,
paprika has different varieties or grades. But it surpasses others in terms of just how many of those varieties are easily obtainable. Which does the newly enlightened spice hunter buy? Here are two main guidelines.
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Hunter, Angler Gardener, Cook Hank Shaw of the always informative (and Beard Award–nominated) blog Hunter, Angler, Gardener, Cook shows us how to make homemade paprika. It's not the kind of thing you do over a weekend, though: Turns out making paprika is easy, but it takes a while; it’s like that famous recipe for Stewed Elephant that starts with “cut elephant into bite-sized pieces.” You basically need to start paprika a year before you want the powder. That's because he made it from chiles he grew last year and hung up to dry. As it turns out, you need just the right kind of pepper and need to dry them in a shady, arid spot. After that, it's a...
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