Despite its name, this dish isn’t fiery hot, but the addition of a fair amount of paprika gives the shrimp a bright red color that makes people think they’re eating spicy food. The real key here is fresh paprika, not that tin you inherited from your mother. After you buy it, taste it; if it is hot, use half a teaspoon. You can let the shrimp sit in the spice paste for hours. (In fact, I like to dump both shrimp and paste into a covered plastic container, shake them together to coat the shrimp, then carry the container to a party and grill the shrimp there.) But you can also mix the two together right before cooking.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.