Despite its name, this dish isn’t fiery hot, but the addition of a fair amount of paprika gives the shrimp a bright red color that makes people think they’re eating spicy food. The real key here is fresh paprika, not that tin you inherited from your mother. After you buy it, taste it; if it is hot, use half a teaspoon. You can let the shrimp sit in the spice paste for hours. (In fact, I like to dump both shrimp and paste into a covered plastic container, shake them together to coat the shrimp, then carry the container to a party and grill the shrimp there.) But you can also mix the two together right before cooking.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.