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 ...

JARAIZ DE LA VERA, Spain — In western Spain, in Extremadura, from where many of the conquistadors of the New World departed, there grows a type of pepper that, ground into a powder, probably is the ...

A 1996 F&W Best New Chef, Maria Helm Sinskey is the culinary director of Robert Sinskey Vineyards in Napa Valley, California. Formerly the executive chef at Plumpjack Café in San Francisco, she ...

Chef Nancy Silverton adores the grilled, herb-flecked lamb chops scottadito ("burnt fingers"). Here, she adds a kick to the lamb by garnishing it with smoky pimentón de la Vera and little mint leaves.

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 ...

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 ...

The Modern Cook returns with a celebratory take on charred veg. A roast over the coals gives these paprika burgers a smoky hum, and brands slabs of halloumi in preparation for a lime pickle wrap ...

'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 ...

DON’T you hate paprika? O.K., 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 ...