Keep your ribbons and your bows, your stockings hung by the chimney with care. When it comes to the holidays, what I really want is an open house. All year long we have dinner parties, pretty quiet ...

It's hard to believe that this showstopping roast is so incredibly simple. Be sure to use freshly ground pink peppercorns and a high-quality, crunchy pink salt, as those are the main components of ...

1. Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp. 2. In a large, deep skillet, heat 1 ...

From Jim Shahin. Makes 4-6 servings. A dry-rubbed chicken is a great reminder of summer, and the smokiness of pimenton (smoked Spanish paprika) adds an unmistakable barbecue flavor. This recipe calls ...

Don’t you hate paprika? OK, maybe that’s too strong, but isn’t it at least puzzling? Sure, it’s handy for adding a dash of color to deviled eggs or, um, deviled eggs. And if you open a fresh container ...

The thing that left a lasting impression on me when I worked in the south of Spain was just how much meat is marinated prior to cooking. This dish takes inspiration from that marinating and especially ...

Today’s question for the chef: Is there a difference between Hungarian paprika and Spanish paprika? The short answer is yes. And here are the delicious details: Hungarian Paprika and Spanish Pimenton ...

'I don't want a veggie burger that tastes and looks like meat,' says Anna Jones. 'I want food to taste of what's in it' You can save this article by registering for free here. Or sign-in if you have ...

“My first thought was: Don’t make a spicy margarita,” said Trenchermen bartender Jonah Frank. Challenged by Dan Smith of Barrelhouse Flat to make a drink with pimenton, Spanish smoked paprika, Frank ...