My New Favorite Spice: Paprika

I used to put garlic powder on just about everything I made, apart from desserts.  Then I discovered paprika.  It’s always been in the spice aisle, and I even bought some a while ago.  I vaguely remember making Hungarian Goulash and adding paprika. I liked the color—a deep orangey-red—and it spice didn’t disappear after I sprinkled it on.  It made whatever I was cooking look and taste better—be it beef stew, vegetables or roast chicken.

Paprika has a spicy, slightly sweet flavor and may remind you of ripe bell peppers.  Some paprika, made of spicier dried peppers, are hotter.  They can hold their own in such main dishes as Paprikash, Hungarian Goulash and Stroganoff.

My favorite use of paprika is on French fries.  I put the raw potatoes, sliced into finger lengths, in an ovenproof pan, sprinkle them with olive oil and paprika and bake for about 35 minutes at 375 degrees. After about 20 minutes, the potatoes get crunchy on the bottom.  Then I flip them over and cook them some more.  At the end of the meal, there are never any left.

               For more easy recipes, order "Help! My Apartment Has a Kitchen!"