There are a million ways to jazz up your hot dogs, but if you want to make a true impression and eat as the bougie do, ...

Made from a range of dried and ground peppers, paprika features in Hungarian, Spanish, Moroccan, and West African cuisines, among others. Sweet, hot, or smoked, this pantry staple is worth getting ...

Normally, you improve the taste of hot dogs by slathering a condiment like ketchup or mustard onto them, but there's another ...

Stir in the sweet paprika, remaining 3 teaspoons hot paprika, broth and half of the pepper puree. Bring to a simmer, then cover, reduce to low and cook, stirring occasionally, for 30 minutes.

Sprinkle with vinegar, chili powder, garlic powder, hot paprika, sweet paprika, onion powder, and remaining 1 tablespoon salt; toss to combine. Place potatoes on a platter, and top with chives ...

In a blender, combine the roasted peppers, 1 tablespoon of the lemon juice, 1 teaspoon of the hot paprika, the sugar and ½ teaspoon salt. Puree, scraping the jar as needed, until smooth, about 30 ...

Stir together ¼ cup honey and 2 Tbsp. hot sauce in a small bowl; set hot honey aside. Step 2 Grate kernels from 1 ear of corn, husked , on the large holes of a box grater into a large bowl.

Paprika, both sweet and hot, is a defining ingredient. The spice adds a touch of heat, a rusty hue and helps thicken the stew. Multiple forms of peppers are essential for depth and range of flavor.

4 teaspoons hot paprika, divided. 1 teaspoon white sugar. Kosher salt and ground black pepper. 1 tablespoon extra-virgin olive oil. 1 large yellow onion, finely chopped. 1 ripe medium tomato ...