Paprika

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.

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

Use this seasoning on steak or ribs before grilling to add depth of flavor.

Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.

Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy (click for recipes), or to season blackened redfish or gumbo.

Plan at least one day ahead to let the turkey—seasoned with the homemade Cajun Spice Mix—cure overnight.

Preserve tomatoes by making this savory tomato jam recipe and enjoy summer all year long.

This rémoulade recipe is a great and more colorful substitute for traditional tartar sauce.