Paprika

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

This dish is my mother's interpretation of a meal we had at a friend’s birthday party when we were young. We came home raving about it and had to try making it for ourselves!

This is a homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.

The pairing of barbecue and Big Red Soda is super-popular throughout the South, so why not combine the two in one killer dish? The sweet, cult-favorite cream soda, originally from Texas, is often compared to cinnamon bubble gum, but also has notes of lemon, orange, and vanilla. Here, it's combined with barbecue sauce as a cooking liquid for slow-cooked, spice-rubbed pork shoulder, with results that are sweet, spicy, and as uniquely flavored as Big Red itself.

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings—without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks.

Fox Bros. Bar-B-Q in Atlanta, GA, sells its own barbecue sauce, which you can order online, but any store-bought sauce will work for this smoked chicken wings recipe too.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

Bush’s® Smoky Chili-Rubbed Steak with Charred Scallions

Sweet rather than salty, flavorful rather than fiery, this seasoning mix contains mustard in the style of a Memphis rub and chili powder in the style of Texas.

Lamb burgers are a great way to switch up burger night at home. Change is good, y’all! Lamb has more of an earthy, gamey flavor than beef, and it’s completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

This fried chicken from chef Suzanne Goin of LA’s A.O.C. gets a spicy boost in both the marinade and the breading.

Our homage to lahmacun, the Middle Eastern flatbread.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

Don't be fooled by the simple ingredient list: the combo of pumpkin purée and heavy cream turns into a luxurious pasta sauce with a rich smokiness thanks to Spanish smoked paprika.

Mustard seeds give these steak house-style wedges great flavor and crunch.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.