If you’re worried about overpowering a dish, try cutting smoked paprika with some sweet to mellow it out and create a more well-rounded flavor, chef Alex Raij recommends in “The Flavor Bible.” ...

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 ...

Jalanbo’s cookbook makes another bold claim: that the 60 recipes included will be ready in 30 minutes or less. I haven’t made them all, of course, but I did make her za’atar chicken skewers ...

Clockwise from top left: sweet paprika, smoked paprika, hot paprika and Hungarian (sweet) paprika. (Rey Lopez for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) X; ...

Don’t use a sweet or red onion in this recipe. The flavor won’t carry through. Ingredients. 1/4 cup olive oil, plus extra for garnish. 1 medium regular onion, chopped fine (about 1 cup) ...

“Smoked paprika is a great upgrade to traditional paprika,” says chef and pitmaster Kita Roberts of Girl Carnivore. “It offers a subtle, sweet, smoky flavor that can really enliven any ...

Smoked paprika is also known as pimenton, thanks to its Spanish origins. It’s made from peppers smoked and dried over oak fires, “The New Food Lover’s Companion” says.