Search Results (2,777 found)
cooking.nytimes.com
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire It’s a dish that pairs beautifully with butter-slicked egg noodles.
www.delish.com
"The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat," says Brian Perrone.
www.foodnetwork.com
Get Tassa's Turkey Cornucopia Burger with Paprika Aioli Recipe from Food Network
www.allrecipes.com
This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Sunny's "Honey, Who Pecanned the Bird?" Recipe from Food Network
www.foodnetwork.com
Get "Frank's Baked Oysters" with Mushrooms, Garlic Bread Crumbs, and Romano Cheese Recipe from Food Network
www.foodnetwork.com
Get Halloween Ground Meat Ghoul-ash Recipe from Food Network
www.foodnetwork.com
Get Outside-In Burgers with Adobo Ketchup Recipe from Food Network
www.allrecipes.com
A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.
www.foodnetwork.com
Get Sunny's Dimepiece Mac and Cheese Recipe from Food Network