Paprika

Quinoa and red lentils cook in the same amount of time, right in the same saucepan, making these burgers super convenient.

If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.

Years ago in Veracruz, I bought sweet corn from a guy in a bike cart. Mixed with mayonnaise, lime juice, ground chilies and queso fresco, it was one of the most exciting street foods I'd ever eaten.

I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

If you don't happen to have eight ramekins, you can assemble the sauce and eggs in a single baking dish and increase the baking time if needed.

I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they'll take on the dressing much better.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These look delicious and are a little unusual, so they make a fabulous smoked appetizer with barbecue sauce for dipping. The kids will love them.

After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything.

Alain Ducasse— The lobster must of course be alive, its claws firmly closed with elastic bands. After plunging it in boiling water, keep the lid on the cooking pot to avoid splashes.
Paule Neyrat— The flesh of the lobster is particularly low in fat but rich in protein. The vegetables are low in calories but full of vitamins and dressed with a yogurt sauce. This is a luxury dish but one that's really low in fat.

This robust red-pepper dip is based on muhammara, a Middle Eastern specialty whose name describes its brick-red color. For best results, make it a day ahead to let the flavors blend. Serve with toasted pita wedges or crudités.

Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.

Low-fat plain yogurt can be used instead.

The spice rub can be stored in an airtight plastic container for up to 1 month.

This intensely flavored entrée is ready in less than 15 minutes. Try it with Zesty Oven-Fried Potatoes (page 250) and stewed okra.