Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Seared Shrimp with Pimentón & Sherry

• 1-1/2 lb. large (31 to 40 count) shrimp, peeled and deveined, patted dry with paper towels
• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 6 medium cloves garlic, very thinly sliced
• Heaping 1/4 tsp. sweet pimentón (or paprika)
• Heaping 1/8 tsp. crushed red pepper flakes
• 3 Tbs. fino sherry
• 1/4 teaspoon finely grated lemon zest
• 1-1/2 tablespoons thinly sliced chives
• Fresh lemon juice to taste

Sprinkle the shrimp with 3/4 tsp. kosher salt, toss, and let sit for 10 minutes (or refrigerate for up to 1 hour).

In a large (12-inch) skillet, heat the olive oil on high heat. Pat the shrimp dry with paper towels and add them to the skillet. Sprinkle with 3/4 tsp. kosher salt and sear until they’re pink and a little golden on one side, about 1 minute. Sprinkle the garlic, pimentón, and red pepper flakes over the shrimp, and sauté, stirring, until the shrimp are almost completely pink, about 1 minute. Add the sherry and cook, stirring to deglaze the bottom of the pan, until the shrimp are pink all over (the sherry will evaporate quickly but you should still have some juices in the pan)

Remove from the heat. Toss with the lemon zest and chives. Pour the shrimp and juices into a serving dish, squeeze on lemon juice to taste, and serve.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Pan-Fried Yukon Gold Potatoes with Paprika

If you have smoked Spanish paprika (called pimentón), this is a great place to use it. Duck or goose fat is a delicious replacement for the olive oil. Use a pan large enough to hold the potatoes in one layer so they don't steam in their own moisture.

• 1-1/2 lb. Yukon Gold potatoes (3 or 4 medium potatoes), scrubbed but not peeled
• 5 Tbs. extra-virgin olive oil
• 3/4 tsp. kosher salt; more to taste
• 1 tsp. paprika, preferably Hungarian sweet or Spanish smoked paprika
• Freshly ground black pepper, to taste

Tip:

If stored properly in a cool, dark place, preferably with high humidity, Yukon Golds don't turn brown as quickly as other potatoes once they're cut. Still, if you're prepping the potatoes ahead, it's a good idea to keep them covered in water or coat them lightly with oil.

Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.

Heat 4 Tbs. of the oil in a large (11- to 12-inch) skillet, preferably cast iron, over medium-high heat. When the oil is shimmering hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4 tsp. salt and stir again. Fry the potatoes, stirring frequently, until they're tender in the center and nicely browned on the outside, 25 to 30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)

Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot.

A year's worth of Fine Cooking in one hardbound volume

This recipe is one of more than 350 that you'll find in Fine Cooking's 2006 Bound Annual.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Spanish Spareribs with Herb-Garlic Dipping Sauce

This popular Spanish dish is simple but wonderful. Serve the ribs as a hearty appetizer with plenty of napkins or as a main course with sautéed greens and chickpeas. Use good-quality dried oregano in the sauce and add some diced roasted red pepper (especially Spanish piquillos) if you have them on hand.

For the ribs

• Kosher salt and freshly ground black pepper
• 2 tsp. hot pimentón (smoked paprika) or 1/2 tsp. cayenne
• 2 tsp. dried oregano
• 2 tsp. granulated sugar
• 2 racks pork spareribs (about 9 lbs.)

For the sauce

• 6 Tbs. sherry vinegar or white-wine vinegar
• 4 large cloves garlic, minced (about 1 Tbs.)
• 1 Tbs. dried oregano
• 1/4 cup extra-virgin olive oil
• Kosher salt

Grill the ribs

Clean and oil the grill grates. For a gas grill, light the front burner to medium low and leave the back burner(s) off. For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty.

In a small bowl, mix 2 Tbs. salt with 2 tsp. pepper with the pimentón or cayenne, oregano, and sugar. Pat the mixture all over both sides of the ribs. Let sit at room temperature while the grill heats.

Set the ribs, meaty side up, over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.

Make the sauce

While the ribs cook, combine 2 Tbs. vinegar with the garlic and oregano in a medium bowl. Using the bottom of a small spoon, smash the garlic and oregano against the bottom and sides of the bowl until it turns into a paste with the vinegar. Whisk in the remaining vinegar, 1/3 cup water, the oil, and 2 tsp. salt.

Transfer the ribs to a carving board to rest for 5 minutes. Cut the racks (meaty side down so they’re easier to slice) into individual ribs and transfer to a plate. Whisk the sauce well, drizzle on top of the ribs, and serve.

Summer Bouillabaisse with Smoky Rouille

Ripe, gorgeous summer vegetables are a treat for anyone who loves to cook: the only challenge is finding the time to cook them all. This smoky bouillabaisse helps you make the most of two summer favorites you’ll find in abundance right now: tomatoes and corn. If you’re not growing your own, this recipe is worth the trip to the farmers’ market tonight.

• 3 Tbs. extra-virgin olive oil; more for the sauce
• 1-1/2 Tbs. chopped garlic, plus 1/2 tsp. finely grated or minced garlic
• 2 lb. ripe tomatoes, cored and large diced (about 4-1/2 cups)
• 1 cup dry white wine
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/4 cup mayonnaise
• Kosher salt
• One 14-oz. can low-salt chicken broth (1-3/4 cups)
• 1 large pinch saffron
• 1 lb. halibut, cod, or other firm white fish, cut into 1-inch chunks
• 2 cups fresh corn kernels (from 4 medium ears)
• Freshly ground black pepper
• 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)

In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds. Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 min.

While the tomatoes are cooking, whisk the 1/2 tsp. grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like.

Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 min. Add the fish and simmer until it’s opaque throughout, 3 to 5 min. more. Stir in the corn. Season to taste with salt and black pepper. Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley, if using.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Seared Shrimp with Pimentón & Sherry

• 1-1/2 lb. large (31 to 40 count) shrimp, peeled and deveined, patted dry with paper towels
• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 6 medium cloves garlic, very thinly sliced
• Heaping 1/4 tsp. sweet pimentón (or paprika)
• Heaping 1/8 tsp. crushed red pepper flakes
• 3 Tbs. fino sherry
• 1/4 teaspoon finely grated lemon zest
• 1-1/2 tablespoons thinly sliced chives
• Fresh lemon juice to taste

Sprinkle the shrimp with 3/4 tsp. kosher salt, toss, and let sit for 10 minutes (or refrigerate for up to 1 hour).

In a large (12-inch) skillet, heat the olive oil on high heat. Pat the shrimp dry with paper towels and add them to the skillet. Sprinkle with 3/4 tsp. kosher salt and sear until they’re pink and a little golden on one side, about 1 minute. Sprinkle the garlic, pimentón, and red pepper flakes over the shrimp, and sauté, stirring, until the shrimp are almost completely pink, about 1 minute. Add the sherry and cook, stirring to deglaze the bottom of the pan, until the shrimp are pink all over (the sherry will evaporate quickly but you should still have some juices in the pan)

Remove from the heat. Toss with the lemon zest and chives. Pour the shrimp and juices into a serving dish, squeeze on lemon juice to taste, and serve.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Pan-Fried Yukon Gold Potatoes with Paprika

If you have smoked Spanish paprika (called pimentón), this is a great place to use it. Duck or goose fat is a delicious replacement for the olive oil. Use a pan large enough to hold the potatoes in one layer so they don't steam in their own moisture.

• 1-1/2 lb. Yukon Gold potatoes (3 or 4 medium potatoes), scrubbed but not peeled
• 5 Tbs. extra-virgin olive oil
• 3/4 tsp. kosher salt; more to taste
• 1 tsp. paprika, preferably Hungarian sweet or Spanish smoked paprika
• Freshly ground black pepper, to taste

Tip:

If stored properly in a cool, dark place, preferably with high humidity, Yukon Golds don't turn brown as quickly as other potatoes once they're cut. Still, if you're prepping the potatoes ahead, it's a good idea to keep them covered in water or coat them lightly with oil.

Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.

Heat 4 Tbs. of the oil in a large (11- to 12-inch) skillet, preferably cast iron, over medium-high heat. When the oil is shimmering hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4 tsp. salt and stir again. Fry the potatoes, stirring frequently, until they're tender in the center and nicely browned on the outside, 25 to 30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)

Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot.

A year's worth of Fine Cooking in one hardbound volume

This recipe is one of more than 350 that you'll find in Fine Cooking's 2006 Bound Annual.

Pesto Deviled Eggs

Put a summery spin on the classic deviled eggs recipe with a few spoonfuls of fresh basil pesto.

• 4 large eggs
• 2 Tbs. mayonnaise
• 1-1/2 Tbs. basil pesto (preferably homemade)
• Hot sauce
• Kosher salt and freshly ground black pepper
• Paprika or small basil leaves, for garnish (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, pesto, and hot sauce to taste and continue to mash until smooth. Season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika or garnish with basil leaves if you wish.

Pan-Fried Yukon Gold Potatoes with Paprika

If you have smoked Spanish paprika (called pimentón), this is a great place to use it. Duck or goose fat is a delicious replacement for the olive oil. Use a pan large enough to hold the potatoes in one layer so they don't steam in their own moisture.

• 1-1/2 lb. Yukon Gold potatoes (3 or 4 medium potatoes), scrubbed but not peeled
• 5 Tbs. extra-virgin olive oil
• 3/4 tsp. kosher salt; more to taste
• 1 tsp. paprika, preferably Hungarian sweet or Spanish smoked paprika
• Freshly ground black pepper, to taste

Tip:

If stored properly in a cool, dark place, preferably with high humidity, Yukon Golds don't turn brown as quickly as other potatoes once they're cut. Still, if you're prepping the potatoes ahead, it's a good idea to keep them covered in water or coat them lightly with oil.

Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.

Heat 4 Tbs. of the oil in a large (11- to 12-inch) skillet, preferably cast iron, over medium-high heat. When the oil is shimmering hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4 tsp. salt and stir again. Fry the potatoes, stirring frequently, until they're tender in the center and nicely browned on the outside, 25 to 30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)

Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot.

A year's worth of Fine Cooking in one hardbound volume

This recipe is one of more than 350 that you'll find in Fine Cooking's 2006 Bound Annual.

Roasted Red Pepper and Paprika Sauce

Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with beef.

• 2 Tbs. olive oil
• 3 large cloves garlic, finely chopped
• Kosher salt
• 3/4 cup (5 oz.) coarsely chopped jarred piquillo or roasted red peppers
• 1 tsp. sweet smoked paprika
• 2/3 cup sour cream or crème fraîche
• 1 tsp. sherry vinegar; more as needed

Heat the oil in an 8-inch skillet over medium-low heat. Add the garlic and 1/2 tsp. salt, turn the heat down to low, and cook, stirring occasionally, until soft, about 3 minutes. Add the peppers and cook, stirring occasionally, for another 1 minute. Add the paprika, transfer the mixture to a food processor, and let cool for a few minutes. Pulse just until blended.

Transfer the mixture to a medium bowl and stir in the sour cream and vinegar. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt or vinegar.

Pimentón & Fennel Roast Turkey with Onion Gravy

Be sure to use a flameproof roasting pan so it can go directly over the burner when it’s time to make the gravy. You can find pimentón, Spanish smoked paprika, in specialty stores or online at McCormick.com or iGourmet.com.

For the smoked paprika and fennel seed butter:

• 6 Tbs. unsalted butter, softened
• 1 Tbs. fennel seeds, toasted and ground
• 1 Tbs. sweet pimentón (Spanish smoked paprika)
• 1 Tbs. chopped fresh thyme leaves (save the stems for the turkey cavity)
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

For the turkey:

• 4 Tbs. unsalted butter, melted
• 1 large onion (about 12 oz.), peeled and thinly sliced
• 1 12-lb. turkey
• 1 recipe Fennel Salt 
• 6 cloves garlic, peeled
• Zest of 1 lemon, removed in long strips with a vegetable peeler
• 4 large sprigs thyme, plus the stems from the chopped thyme above

For the onion gravy

• 7 Tbs. all-purpose flour
• 4-1/2 to 5 cups Turkey Broth, hot

Make the paprika-fennel butter:

Put the butter in a small bowl. Add the fennel seeds, paprika, thyme, salt, and pepper, and mix until well blended. Set aside at room temperature (refrigerate if making ahead).

Prepare the turkey:

Position a rack in the lowest part of the oven and heat the oven to 350°F. Brush a large flameproof roasting pan lightly with 1 Tbs. of the melted butter. Make a bed of the onions in the center of the pan.

Trim off the wing tips at the first joint and, if already loose, trim the tail from the turkey. Remove the giblets (discard the liver) and neck and set them aside with the wing tips and tail for making the broth. Rinse the turkey and pat it dry with paper towels.

Set the turkey on a work surface and loosen the skin over the breasts by sliding your hands under the skin. Rub all of the paprika-fennel butter under the skin, smearing it over the breast. Brush the turkey skin all over with the remaining 3 Tbs. melted butter. Sprinkle 2 Tbs. of the fennel salt all over the skin of the turkey (sprinkle a little inside the cavity, too). Place the garlic cloves, lemon zest, and thyme sprigs inside the cavity. If you like, tuck the legs into the tail flap (or tie them together loosely if there is no flap).

Set the turkey, breast side up, on top of the onions in the roasting pan (there is no need for a rack). Roast for 1 hour and then baste the turkey with the drippings that have collected in the pan and rotate the pan. Continue to roast, basting every 20 minutes, until an instant-read thermometer inserted in the thickest part of both thighs reads 170°F, 1-1/2 to 2 hours more. (If the turkey is browning too much, tent it with foil.) Set the turkey on a large platter to rest, tented with foil, for about 20 minutes while you make the gravy.

Make the gravy:

Set the roasting pan with the onions and juices over medium-high heat (it may need to straddle two burners, depending on your stove). With a wooden spoon, stir up any browned bits stuck to the bottom of the pan and continue stirring for a few minutes, allowing the onions to brown a little more. Sprinkle the flour evenly over the onions and juices and stir until the flour is well combined, 1 to 2 minutes. Start adding the broth, 1 ladleful at a time, whisking out the lumps before you add more broth. Continue to add broth gradually, whisking each time until smooth, until you’ve added about 4-1/2 cups of broth. Add any juices that have collected on the platter around the turkey. Lower the heat to medium or medium low and gently simmer the gravy, whisking occasionally, until it’s full-flavored and thickened, 8 to 10 minutes. If it seems too thick, add the remaining 1/2 cup broth. Season with salt and pepper to taste. Keep warm until ready to serve, then transfer to a gravy boat.

Carve the turkey. Pass the gravy boat and the remaining fennel salt at the table.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

• Nonstick cooking spray
• 2 large russet potatoes (about 1-1/4 lb. total), unpeeled
• 1 Tbs. olive oil
• 2 tsp. sweet Spanish smoked paprika
• 1/2 tsp. salt

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.