Paprika

A perfectly grilled steak. An umami-rich butter for saucing. A certified summer win.

This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.

Classic Hungarian chicken paprikash is reimagined as a bright pasta dinner, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness.

Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.

This garlicky, herby, and very thrifty soup takes pantry staples like bread and eggs and turns them into something spectacular.

A dollop of this romesco sauce improves everything from steak to roasted cauliflower.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.

This barbecue chicken has the crackliest, stickiest skin.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

This cookie’s soft, salty-sweet, chewy center is spiked with smoked paprika. It’s familiar yet new, comforting with a side of adventure.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

This dinner is bet served cold—yep, we said it. The juices from the marinated peppers glaze the chicken too.

Spice your chicken to the heavens with this deep red Spanish seasoning.

There are different types of paprika. Hungarian. Spanish. Smoked. Sweet. Here's how to get down in paprika town.

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

This paprika honey mustard, along with Canadian bacon and pineapple relish, helps make up the Hawaiian Dog.

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

A mix of sweet and savory spices means this blend can be used on all kinds of dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling, or stir it into yogurt and serve with fruit.