Paprika

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Our homage to lahmacun, the Middle Eastern flatbread.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

Don't be fooled by the simple ingredient list: the combo of pumpkin purée and heavy cream turns into a luxurious pasta sauce with a rich smokiness thanks to Spanish smoked paprika.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

Mustard seeds give these steak house-style wedges great flavor and crunch.

It's all about the paprika in this warming, saucy chicken dish.

This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak.

Harness the potential of the propane burner to amp up this Texas comfort food classic.

Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don't shred when it's time to grill them.