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This easy party appetizer recipe takes a Spanish slant by topping mini baked potatoes with a smoked paprika aioli and pimiento peppers.
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Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It's so chunky it could be eaten on its own with a fork, but it's also wonderful with shredded chicken.
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Black Bean Soup Recipe from Food Network
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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
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This shortcut take on a Spanish tortilla recipe includes smoky pimenton, shrimp, and potato chips.
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Smoked ham, butternut squash, and mascarpone cheese combine to create a decadent yet light sauce in this delicious spaghetti dish.
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Get Stuffed Peppers Recipe from Food Network
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Get Grilled Polish Sausage topped with Caramelized Onions, Sweet Potato Mash, and Grilled Tomatoes Recipe from Food Network
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Blueberry, Apple and Gorgonzola Paninis use fresh Chilean blueberries for little bursts of sweet flavor in a savory sandwich. For more brunch recipes like these...