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Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It's a minor innovation, but it greatly improves the standard recipe.
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Collards are seasoned with turmeric, paprika, allspice, and ginger in this fragrant variation on a traditional Ethiopian vegetarian dish.
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A delicious mix of fresh zucchini and yellow and red bell peppers are cooked in butter and olive oil. Jalapeno pepper and garlic add a fragrant zing.
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Diced vegetables are simmered in beef broth flavored with soy sauce, Worcestershire and paprika.
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Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.
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This spinach and strawberry salad is topped with a fabulous homemade poppy seed dressing.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.
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White, wild and brown rice baked in a savory broth with mushrooms, broccoli, bell pepper, carrots and onion.
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.