sweet paprika

Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Red Bean Stew

extra virgin olive oil

medium or large onion, chopped

garlic cloves,

carrots,

sweet Hungarian paprika

tomato paste

bay leaf

Salt

oregano

cayenne

red wine vinegar

sugar

pepper

yogurt

Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.

Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.

Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.

Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

It’s a pressure cooker miracle: super-tender ribs in little more than an hour, from start to finish. (You could also make these ribs in a slow cooker using <a href="https://cooking.nytimes.com/recipes/1020484-slow-cooker-hot-honey-ribs">this recipe</a>, though be aware it will be significantly more time-consuming.) These sticky, spicy ribs make a fantastic football-watching snack, but they can also be a dinner main, served with some sautéed greens on the side. The ribs emerge from the pressure cooker falling-off-the-bone and flavorful. They just need a quick spicy honey glaze and a two-minute run under the broiler to caramelize. One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.

Pressure Cooker Hot Honey Ribs

hot smoked paprika

mustard powder

garlic powder

Black pepper

baby back ribs (about 4 pounds total)

kosher salt,

honey

red Thai chiles

lime peel lime

apple cider vinegar

Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl and mix to combine.

Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off, you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.

Put 2 cups of water into a 6- or 8-quart electric pressure cooker. Fit a steamer basket or trivet into the pot over the water. If you don’t have one of those, roll up sheets of aluminum foil to make foil snakes about 1 1/2 inches in diameter. Coil the foil snakes into the bottom of the pot, covering the bottom of the pot with the coil. Make sure the top of the coil is just above the water level. This makes your own steamer trivet. Coil the ribs in the pot with the meaty sides facing the sides of the pot and the bones pointing up, standing them in a ring of concentric circles. Close the lid and cook on high pressure for 18 to 22 minutes. (See Tip)

Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)

When the cook time is over, turn off the pressure cooker and let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. The ribs should be very tender, but not falling apart. They are done when the meat shrinks back from the bones, the bones wiggle easily and a fork can easily shred an edge of the meat. If the meat is not tender, pressure cook on high for 1 to 3 more minutes, then immediately release the pressure manually.

Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey mixture. Using a spoon, drizzle the honey all over the ribs, using about half the honey but leaving the chiles in the bowl.

Broil the ribs until they are caramelized and sizzling, and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt, then drizzle more of the hot honey and chiles over the ribs, to taste. Serve with any remaining hot honey on the side.

This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear. It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.

Watermelon Chaat

watermelon,

cumin seeds

black pepper

amchur powder (dried green mango)

cayenne pepper (a generous pinch if you like heat)

fine sea salt

orange, clementine

jalapeño pepper

mint

Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.

In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)

Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.

Echoing the flavours of the best street food across Asia, these chicken satay skewers are a must for any gathering.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Luke Nguyen's chicken satay with spicy peanut sauce

sunflower oil

garlic cloves, crushed

Asian (red) eschalots, thinly sliced

red chillies, chopped

tsp sweet paprika

tsp white pepper

tsp coriander seeds

nutmeg

tsp cumin

shrimp paste

tbs light soy sauce

tbs kecap manis (Indonesian sweet soy sauce)

chicken thigh fillets, each cut into 4 pieces

peanut oil

Asian (red) eschalots, finely chopped

red chillies, thinly sliced

(140 grams) smooth peanut butter

(250 milliliters) light coconut milk

(60 milliliters) kecap manis (Indonesian sweet soy sauce)

Worcestershire sauce

tsp light soy sauce

(40 grams) unsalted roasted peanuts, crushed

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

A hearty butter chicken that packs a punch of flavour.

Butter chicken

milliliters (1/2 cup) natural yoghurt

lemon juice

turmeric

garam masala

chilli powder

cumin

ginger

chicken breast fillets, chopped

cashews, roasted

unsalted butter

onion, finely chopped

cardamom

cinnamon

Indian bay leaf* or normal bay leaf

tomato puree*

chicken stock

milliliters (1 cup) thickened cream

Basmati

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=A4cDBzOTE6vJ-RHGC4oI9r3z4nke79BG&=domain=del

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Spice up your weeknight cooking with David Prior's chicken roast and homemade chilli harissa paste.

Harissa with marinated chicken and couscous

olive oil

garlic clove, finely chopped

2.50 gm sweet paprika

chicken breasts

Mint leaves, to serve

red capsicums,

tsp cumin seeds

tsp caraway seeds

coriander seeds

cayenne pepper

garlic cloves, chopped

red onion, chopped

red chillies, seeds removed, chopped

can chopped tomatoes

This simple soup, which comes from the Amazigh, or Berber, community of North Africa, perfectly demonstrates how just a few ingredients can create a wholesome and comforting meal. Pearl barley has a distinctive taste and texture that once cooked, naturally thickens soups and gives them a creamy consistency. The sweetness of the paprika and tomatoes against the boldness of the thyme and pearl barley give this soup its special flavor and appeal. The dried thyme is added at the end of the cooking process to preserve its aromas. Feel free to customize your t’chicha by adding your choice of chopped vegetables such as eggplant or zucchini and proteins such as cooked chicken or beef. 

T’chicha (Barley and Tomato Soup)

olive oil,

yellow onion, diced into ¼-inch pieces

pearl barley

tomatoes

garlic cloves, grated

vegetable stock (or water)

thyme

Add the olive oil to a large pot over medium-low. Add the onion, cover the pan, and cook stirring occasionally, until the onion is soft and translucent, about 7 minutes.

Add the pearl barley, canned tomatoes, garlic, sweet paprika, salt and stock. Bring to a boil over high. Reduce the heat to low, cover with a lid and leave to simmer for 45 minutes or until the barley is fully cooked. At this stage of the cooking process, you might need to add more water progressively to the pot to achieve a soup consistency. 

Stir in the dried thyme, taste, and adjust the seasoning with salt if necessary. Serve immediately with a generous drizzle of olive oil and a couple of fresh thyme sprigs, if desired.

Thick slabs of cauliflower steaks that are oven roasted until tender on the inside, charred and crispy on the outside. Ready in 30 minutes! Pair them with spiced chickpeas for protein, and tahini drizzle for a well-balanced plant-based meal!

30-Minute Roasted Cauliflower Steaks with Chickpeas

cauliflower

paprika

tsp fine sea salt

tsp chili powder

tsp pepper

chickpeas, strained and rinsed ((400 ml/13.5 fl oz))

sea salt

parsley leaves

tahini

water (to thin)

Preheat oven (or bbq) to 475F/245C. Adjust the oven rack to the middle position. Line a baking sheet with tin foil.

Remove the outer green leaves from the cauliflower heads and trim the stems (keeping enough stem to leave the cauliflower head in tact)

With a large knife, cut into the centre of the cauliflower head to make two equal halves. Then cut a 1 ½-inch thick &quot;steak&quot; from each half. (If the cauliflower head is large, you might be able to get another steak from each cut side, but I usually only get 2 thick steaks from one cauliflower head).

Repeat this process with remaining cauliflower head to make 4 cauliflower steaks in total. (Save any cauliflower florets leftover for other recipes).

Cut the cauliflower steaks:

In a small bowl mix together the  paprika, cumin, salt, garlic powder, chili powder, and pepper.

Place the cauliflower steaks on the prepared baking sheet and divide half of the spiced mixture among the four steaks. Drizzle with half the olive oil and massage the steaks with your fingers to incorporate the spices into the nooks and crannies. Flip each steak and sprinkle them with the remaining spice mixture, drizzle with remaining olive oil. Massage again to incorporate the spices into the steaks.

Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back in the oven to roast until golden and crispy, 5-10 minutes. Remove from the oven (or bbq), flip the cauliflower steaks with a spatula and roast the other-side until golden, crispy and lightly charred, 5 minutes.  (If you&#39;re doing this on the bbq: Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back the cauliflower steaks directly on the grill to cook until golden and crispy, 5 minutes. Flip the cauliflower steaks with a spatula and grill the other-side until golden, crispy and lightly charred, 5 minutes).

Roast the cauliflower steaks:

In a small mixing bowl combine the chickpeas, paprika, cumin and sea salt. Mix to combine.

If your tahini is too thick to drizzle, spoon into a small bowl and add splashes of water to thin until desired drizzle consistency. (I used about 2 to 3 tbsp of water to thin).

Transfer the cauliflower steaks to a serving plate and sprinkle with the seasoned chickpeas, sprinkle with the parsley and drizzle with the tahini.

Toppings:

Top 9 sweet paprika recipes from across the web

The most viewed sweet paprika recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red Bean Stew

Pressure Cooker Hot Honey Ribs

Watermelon Chaat

Luke Nguyen's chicken satay with sp...

Butter chicken

Harissa with marinated chicken and ...

Red Bean Stew

T’chicha (Barley and Tomato Soup)

30-Minute Roasted Cauliflower Steak...

Top 9 sweet paprika recipes from across the web

The most viewed sweet paprika recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Bean Stew

Pressure Cooker Hot Honey Ribs

Watermelon Chaat

Luke Nguyen's chicken satay with sp...

Butter chicken

Harissa with marinated chicken and ...

Red Bean Stew

T’chicha (Barley and Tomato Soup)

30-Minute Roasted Cauliflower Steak...

The most viewed sweet paprika recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine