Skirt steak, with its coarse texture and hearty grain is a great cut for marinating, particularly when the marinade is a garlicky mix of lime and orange juice. As it chars over a hot flame, the interior ends up buttery and rich.
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Entries tagged with 'paprika'
Spicy, welcoming and undeniably in-your-face, Portuguese baked eggs are an equally pleasing main whether it's day or night.
Traditional red lentil soup is prepared in the slow cooker before it's garnished with cilantro, red onion, and lemon juice.
Slow cooker paprika pork, seasoned with thyme and caraway, is finished with sour cream and served over egg noodles.
An ample amount of paprika adds bold flavor to this classic Hungarian dish of tender braised chicken with tomato, red pepper, and a touch of sour cream.
Spanish beef stew gets a boost from pimentón and piquillo peppers before it's finished with a touch of sour cream.
Gazpacho gets an update with the addition of grilled shrimp and garlic croutons.
The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that can instantly transports you to a relaxing tapas meal in Spain.
Macaroni and cheese with garlicky spinach, canned chickpeas, and a sprinkle of Spanish smoked paprika.
Rib-sticking and spicy, porky cabbage soup is infused with goulash-like flavors.
[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home...
Linnea Johansson gives this classic appetizer a smokey twist with Spanish paprika.
[Photographs: J. Kenji Lopez-Alt] Note: You can finish this dish 100% on the stovetop by lowering the heat to the lowest possible setting in step 3, covering the pot, and cooking until tender (about 45 minutes). Stew will improve the...
This is the sort of recipe made for those who entertain frequently—an elegant little pre-dinner snack that wows without requiring all that much effort. These briefly fried canned chickpeas crisp in olive oil scented with lemon and thyme, getting all nice and crunchy on the outside while retaining a bit of creaminess within.
With a subtle, zesty sweetness and chewy/crunchy texture, these burgers from Faye Levy's Feast from the Mideast are a tasty curveball for those expecting heavy beef burgers. They're full of protein, fiber, and good fats, too.
This recipe from Amanda Hesser's The Essential New York Times Cookbook, is straightforward. The chicken pieces are sauteed in butter then cooked with a bit of chicken stock. Only at the very end is the sour cream added. With so few ingredients, the quality of the paprika is paramount. You can use a standard paprika, but I took the Hesser's advice and went with a smoked sweet paprika.
This is the kind of dead-simple dish that is perfect after the holidays. You won't need a dozen different pots, or 30 different ingredients. Everything is cooked in one pot, and can be finished in under 30 minutes. My only worry about this recipe from Blue Kitchen was that it was going to be a little too simple. Everything is sauteed -- even the potatoes -- which is a new one for me. Then the ingredients are covered with water and simmered. How could that be good?
This quick cooking dish features seasoned browned chicken breasts cloaked in a smooth sauce made with sour cream, green onion and cream of chicken soup.
I'm not much of a red pepper soup guy. It's not that I hate the stuff, it's just that blended soups in general don't usually excite me. But I am a sucker for the traditional Indian spices which show up in this recipe from Bal Arneson on the Cooking Channel. And when you add smoked paprika, which I've been addicted to for months now, I just couldn't pass it up. I imagined a multi-layered soup, with a slightly smokey edge, warming and just slightly sweet from the peppers.
I had assumed that the mixture of spinach and chickpeas was solely an Indian combination. The creaminess of the spinach is a perfect match for the hearty chickpeas, and with the addition of a few spices, it could turn into a satisfying full meal. Well, it turns that if you change some of those spices and add an interesting new thickener, you can end up in Morocco with a completely new dish. It's kind of astonishing.