In this lovely dish, the chicken is scented with Indian spices and then cooked, shredded, and tossed with a lemon vinaigrette, tender greens, and toasted walnuts. Simple, but the spice mixture will have you returning to this recipe again and again.
Citrin intensifies the flavor of this gazpacho by charring half of the vegetables, lending them not only a smoky flavor but also a deliciously concentrated one. Smoked paprika further enhances the illusion of heat in this chilled soup.
The fish here is poached in a rather classic mix of wine and stock. What makes the recipe sing is the hot paprika vinaigrette. It couldn’t be easier to make, but a generous drizzle of it gives a delicate fillet of fish spice, heat, and a heady infusion of garlic. It also adds a trail of striking, burnished red.
On our trip to Kalocsa, Hungary, we wondered into a bookstore and found an entire shelf of cookbooks dedicated to cooking with paprika. We adapted this dish (originally written to serve 30) from one of those books.