cooking.nytimes.com
Crisp Spiced Chickpeas Recipe
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They’re sturdy enough to withstand additional cooking without falling apart Even after a 20-minute sizzle in a skillet with olive oil, they stay intact, their exteriors turning crunchy while their insides become creamy Serve these as a party snack instead of roasted nuts, and you’ll have a hit
olive oil, chickpeas, piment n
cooking.nytimes.com
Cheese Straws With Pimentón Recipe
Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking At the time, the two ran their photo and design studio for cookbooks and magazines out of a former newspaper office in the Delaware River Valley And they spent their days creating recipes for cocktails and snacks, like these cheese straws with pimentón
parmigiano reggiano, puff pastry, piment n
cooking.nytimes.com
Shrimp, Mark's Way Recipe
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.
olive oil, garlic, piment n, cumin, shrimp
cooking.nytimes.com
Almost-Spit-Roasted Moroccan Lamb Recipe
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven Ask your butcher for front quarter of lamb (also called a half bone-on chuck)
lamb, butter, cumin seeds, coriander seeds, paprika, piment n, garlic
cooking.nytimes.com
Brussels Sprouts With Chorizo Recipe
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable They play beautifully together
olive oil, spanish chorizo, brussels sprouts, garlic, piment n, parsley
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Catalan Fish Stew with Pimentón Mayonnaise
Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
plum tomatoes, olive oil, onion, garlic, clam broth, serrano ham, halibut, mayonnaise, piment n
cooking.nytimes.com
Simple Barbecue Sauce Recipe
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
ketchup, cider vinegar, brown sugar, piment n, cumin, salt, black pepper
cooking.nytimes.com
Smoky Lobster Salad With Potatoes Recipe
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
potatoes, live lobsters, red bell peppers, cherry tomatoes, olive oil, piment n
