Basmati Rice with Corn and Peas
This is a recipe from food writer and restauranteur Jesse Cool and it is a keeper because it adapts for seasonal flexibility with no fuss. For all her fancy cooking, this is one of her staple standbys for dinner at home. In winter, Jesse uses organic frozen vegetables from Cascadian Farms; in summer, fresh. We like white corn, if available. Keep your paprika in the refrigerator instead of the cupboard to keep it fresh.
Hungarian Paprika Chicken
Being of Hungarian descent, I adore the little family of dishes that are prepared with a paprika and sour cream sauce. Hungarians love paprikás so much that they consider it an essential dish for every cook to know how to make. Paprika is considered “the poor man’s pepper,” and it is comfort food for me. If you’re used to using it only as a colorful garnish, this dish will be a revelation. Here I mix both mild and hot paprika, but if you can find félédes, the sweet-hot blend, buy it immediately. Serve with rice, egg noodles, or traditional spaetzle dumplings.