Melissa Hamilton and Christopher Hirsheimer, creators of the seasonal recipe series "Canal House Cooking," developed this side dish in order to showcase a beautiful hollowed-out pumpkin. "We thought it would be great to use one as a centerpiece, an edible tureen for the soup. It provides that ta-da factor. There's some olive oil in there, but it's really just a wholesome recipe, deliciously prepared. We love the combination of the preserved lemon and the pimenton -- it adds that richness of flavor without bringing in extra fat."
Although it takes about an hour to prepare and fry enough chips for eight, it's worth the effort: They are absolutely irresistible. If kept in resealable plastic bags, they'll stay crisp for up to five days.
Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender. These meatballs will also taste great made with ground turkey or beef.
Making your own dry rub takes little effort and won't leave the unpleasant chemical aftertaste associated with many commercial versions.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give marinated chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling.