Julian is the food editor for the Globe, and was the longtime food writer and stylist for the Globe magazine. She trained at the Cordon Bleu schools in London and Paris and has edited or authored several books, including “The Way We Cook.”
Hot paprika adds an incredibly appealing warmth to this dish, but you can also use regular sweet paprika.
You need a very sharp knife to slice boneless salmon as thinly as possible.
super bowl recipe
The meat in this chili is always ground dark-meat turkey, as white meat dries out in the pot.