At Posto 896, two cuisines live together in peace — separate but equal, never overlapping. This is a Hungarian and Italian restaurant. Not Hungarian-Italian, for there are no dishes that boldly ...

Paprika: Paprika is the defining ingredient of Hungarian goulash, adding its signature maroon hue and rich red pepper flavor. It's worth seeking out Hungarian paprika online or at a local spice shop.

Paprika is a spice made from dried, ground peppers. Prized in Hungarian and Spanish cuisines, it’s mild-flavored and comes in three different types: sweet, hot and smoked.

Warm, hearty, and full of flavor this classic Hungarian Chicken Paprikash brings comfort food to the next level. Simmered in a rich paprika sauce with tender chicken and creamy goodness, it’s an ...

Stir in the sweet paprika, remaining 3 teaspoons hot paprika, broth and half of the pepper puree. Bring to a simmer, then cover, reduce to low and cook, stirring occasionally, for 30 minutes.

Made from a range of dried and ground peppers, paprika features in Hungarian, Spanish, Moroccan, and West African cuisines, among others, adding its vibrant red hue and mild red pepper flavor to ...

Melt 1 teaspoon of butter in an 8-inch skillet, preferably a pancake skillet. When the foam subsides, ladle in enough batter to cover the bottom of the skillet thinly and tilt the skillet from ...

STATEN ISLAND, N.Y. — Bonnie Kelsey has been making Hungarian Paprika Pot Roast for about 25 years, but she still does not call the delicious recipe her own. Rather, she graciously gives ...

The most important part of this recipe is the Hungarian paprika. It must be fresh or the recipe won’t have the lovely, intense flavor that you need to make this a truly wonderful dish. If it is ...

In a blender, combine the roasted peppers, 1 tablespoon of the lemon juice, 1 teaspoon of the hot paprika, the sugar and ½ teaspoon salt. Puree, scraping the jar as needed, until smooth, about 30 ...