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recipes 2004 10 smoked paprika and roasted red pepper butter
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Culture
Spice your chicken to the heavens with this deep red Spanish seasoning.
Jeremy Glass
Cooking
This dish has everything going for it in terms of ingredients, speed and simplicity. Plus, I have a thing for smoked paprika.
Chris Hall
Cooking
There are different types of paprika. Hungarian. Spanish. Smoked. Sweet. Here's how to get down in paprika town.
Alex Delany
Culture
In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. By voting, you enter to win a free...
Julia Bainbridge
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Cooking
We asked the Bon Appétit test kitchen cooks to name their top 5 favorite spices. Here's what they said.
Rochelle Bilow
techniques
The BA Test Kitchen goes to code red with three out-of-the-bottle recipes using our favorite condiment: hot sauce
Bon Appétit
Culture
Cooking
Our favorite store-bought spice mixes, because sometimes it's nice to have the work done for you.
Alyse Whitney
Culture
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Culture
techniques
Culture
Shopping
Recipes created by Bon Appétit editors, exclusive content, and specialty ingredients, all delivered straight to your kitchen.
Bon Appétit Staff & Contributors
Shopping
The crispiest chicken cutlets, sloppy joes with a kick, sweet and savory seared shrimp, and more recipes to add oomph to cozy nights in.
Bon Appétit Staff & Contributors
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Shopping
Strip steaks with tangy butter sauce, a quick miso-curry stir fry, our favorite tuna melt, and more recipes to level up your cooking.
Bon Appétit Staff & Contributors
Culture
Warning: Prepare to see something better than grilled cheese at the bottom of this post
Emily Fleischaker
Cooking
Just don't call it compound butter.
Molly Baz