Paprika

My mother used to make Chicken Paprikas when I was a little girl, using by Hungarian grandmother's recipe. My mom would buy her paprika at the neighborhood grocery store-- I think it was made by Du...

by josemartinlopez 1 year ago

My comfort food fix during the lockdown, funny enough, is a simple kale salad with cherry tomatos and a few walnuts. I've been trying to experiment by adding dried herbs and some combination of: ba...

by hungryann 14 years ago

They seem pretty similar; I guess thay are made from different types of chilies but are their differences so significant? Are they interchangeable in recipes? Will it be a big difference if I subst...

by soypower 12 years ago

I've tried Paprika in different dishes so many times, but have never been able to discern a difference in the same dishes when I left it out besides color...Could you please school me on what I'm ...

Anyone know a brick and mortar source for spanish paprika in the San Jose area? (or Fremont or Las Gatos)

It seems this is used primarily for color, therefore I'd think I could sub either paprika or saffron, or leave it out completely. Am I right? Or does it in fact impart significant flavor?

by prima 6 years ago

Anyone have some recipes they would like to share? If there's a story that comes with the recipe you're sharing, please share the story. I am expecially interested in 1970s recipes from Ea...

I shopped yesterday for Hungarian Paprika (in the familiar red can, in the fine print I see that it appears to be "Pride of Szeged" (from memory, so spelling may be off)). No stores in my neigh...

by lamb_da_calculus 6 years ago

I had a little tin of pimenton I really liked and by the time I got to the end of it all that was left was a fine coating of red dust and a real strong pimenton aroma. So I poured some kosher salt ...