Go red

Smoked paprika—choose from sweet, bittersweet, and hot types—adds depth to dishes.

Photograph by Jim Scherer / Styling by Catrine Kelty


Makes about ½ cup

This vinaigrette is great on a hearty salad or slaw or on roasted, sauteed, or grilled vegetables. Try it, too, on simply cooked white fish, chicken, or pork.

1/3 cup extra-virgin olive oil

1 large clove garlic, grated or minced

2 teaspoons sweet smoked paprika

1½ tablespoons sherry vinegar

1 teaspoon honey

¾ teaspoon Dijon mustard

1 small shallot, finely chopped (about 3 tablespoons)

Salt and pepper

2 tablespoons chopped parsley

In a small skillet over medium-low heat, heat the oil, garlic, and smoked paprika, stirring occasionally, until fragrant and the garlic just begins to sizzle, about 4 minutes. Set the pan aside off heat to infuse the oil, about 15 minutes. Strain the oil, pressing on solids to release as much oil as possible; discard the solids.

Meanwhile, in a medium bowl, whisk the vinegar, honey, mustard, shallot, 1 teaspoon salt, and pepper to taste to combine. Vigorously whisk in the infused oil and set aside for flavors to meld, about 30 minutes. Add the parsley, stir to mix, and use as desired.




Serves 6

1½ tablespoons bittersweet smoked paprika

1 tablespoon dried oregano

2 teaspoons finely grated lemon zest

1½ teaspoons brown sugar

1 teaspoon garlic powder

Salt and pepper

1/3 cup extra-virgin olive oil

12 bone-in chicken thighs (about 3½ pounds)

3 pounds small redskin, Yukon Gold, or creamer potatoes (about 18 walnut-sized), larger ones halved

3 large onions, peeled and cut into 1-inch wedges

1½ teaspoons chopped fresh thyme

2 tablespoons chopped fresh parsley

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Line a large rimmed baking sheet with foil and set aside. With the rack in the center position, heat the oven to 400 degrees. In a small bowl, mix the smoked paprika, oregano, lemon zest, brown sugar, garlic powder, 1½ teaspoons salt, 1 teaspoon pepper, and 2½ tablespoons oil into a uniform paste, and set aside.

In a very large skillet over medium-high heat, heat 2 teaspoons oil until shimmering. Brown the chicken skin side down (do not crowd — brown in batches, if necessary) undisturbed until bottom is golden brown, then turn and brown other side, about 9 minutes total, adjusting the heat if the pan becomes too hot. Transfer chicken to a large plate. When it is cool enough to handle, remove and discard the skin and rub the chicken all over with smoked paprika paste.

Meanwhile, in a large bowl, toss the potatoes, onions, the remaining oil, 1 teaspoon salt, and pepper to taste. Spread on the baking sheet in a single layer, turning potatoes cut side down and chicken pieces bone side down on top of the vegetables. Roast until the chicken reaches 175 degrees, about 30 minutes. Transfer the chicken pieces to a large plate and cover loosely with foil to keep warm. Add the thyme to the vegetables, toss them again, and continue to roast until deeply browned, about 10 minutes longer. Spread the vegetables on a serving platter, arrange the chicken pieces over them, sprinkle with the parsley, and serve at once.


Serves 6

1 medium head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets

3 tablespoons extra-virgin olive oil

Salt and pepper

¼ pound cured chourico, casing removed, halved lengthwise, and thinly sliced

1 medium onion, chopped

2½ teaspoons bittersweet smoked paprika

9 large eggs

1 tablespoon chopped fresh parsley 


With the rack in the lower-middle position heat the oven to 425 degrees. In a large bowl toss the cauliflower with 1 tablespoon oil, ½ teaspoon salt, and pepper to taste. On a large (roughly 18-by-13-inch) rimmed baking sheet spread the florets in a single layer with the cut sides down and roast until just barely tender, about 15 minutes. Remove from the oven and set aside to cool. Adjust the rack to the center position and the heat to 400 degrees.

Meanwhile, in a 10-inch nonstick skillet over medium heat, heat 1 tablespoon oil until shimmering. Add the chourico and cook, stirring frequently until fat has rendered and sausage is lightly browned, about 8 minutes. With a slotted spoon remove the chourico to paper towels to drain (leave the fat in the skillet). Add the onion and ½ teaspoon salt and cook, stirring frequently, until softened, about 4 minutes. Add the smoked paprika and cook, stirring, until fragrant, about 40 seconds. Set the skillet aside off heat for mixture to cool.

In a medium bowl beat the eggs, 1 teaspoon salt, and pepper to taste. With a flexible spatula scrape the cooled onion mixture into the eggs and beat until the eggs are tinted red from the paprika, about 45 seconds. Add the cooled cauliflower and drained chourico and stir to mix.

Add the remaining 1 tablespoon oil to the skillet, return it to medium-high heat, and heat until shimmering. Pour in the egg mixture, immediately spread the cauliflower evenly in the pan, and cook, without stirring, until the edges begin to set, about 3 minutes. Transfer the skillet to the oven, and cook until the frittata has puffed slightly and the top is no longer wet, 15 to 20 minutes. Loosen the edges with a nonstick-friendly spatula, slide the frittata onto a serving plate, allow it to cool for about 15 minutes. Cut it into wedges, sprinkle with the parsley, and serve warm or at room temperature.

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