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magazine cookingclub 2008 04 sauteed kale with smoked paprika
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(79)
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Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.
5.0
(5)
Quick
3.7
(3.67)
Quick
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Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.
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A take on Persian joojeh kebabs, these grilled saffron yogurt chicken thighs with herby labneh are vibrant, flavorful, and perfect for your next cookout.
5.0
(5)
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Paprika gives smoky, spicy balance to bright citrus and herb flavors.
4.6
(4.63)
Vegan
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In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.
4.0
(4)
Vegan
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Thanks to paprika, this meatless main has a spicy, smoky flavor.
4.5
(4.5)
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Use this seasoning on steak or ribs before grilling to add depth of flavor.
3.7
(3.7)
Easy
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This dinner is bet served cold—yep, we said it. The juices from the marinated peppers glaze the chicken too.
4.0
(4)
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If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.
4.3
(4.33)
Quick
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No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
5.0
(4.83)
Quick
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The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right.
3.5
(3.49)
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A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
4.4
(4.38)
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Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.
5.0
(5)
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Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.
4.0
(4)
Quick
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This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.
4.0
(3.96)
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Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.
4.6
(4.56)
Easy
Recipes
For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.
4.0
(4.11)
Quick
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Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.
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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.
3.6
(3.56)
Recipes
The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.
4.0
(3.81)
Easy
Easy
Recipes
Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.
4.4
(4.35)
Easy
Recipes
What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.
4.5
(4.47)