Southern comfort traditions and infuses them with a modern, global touch: the smokiness of paprika and sea salt The recipes below showcase its range — smoky, savory, and a touch of sweet heat — just like Chef Kita Southern Smoke Chicken Thighs with Ginger-Honey Glaze Vibe:  Weeknight dinner Why it works:  Caramelized Umami Smoke Shrimp & Grits Vibe:  Fusion comfort food Why it works:  The smoked paprika and mushroom Smoked Sweet Potato & Mushroom Fried Rice Vibe:  Vegan or side dish — smoky, slightly sweet, full of

tablespoons butter or olive oil (30 ml) 2 tablespoons finely diced onion 2 cups broth (480 ml) 1 teaspoon salt Add broth and salt. Bring to a gentle boil. Reduce heat to low, cover, and simmer 15 minutes. Hanout Add: Diced lamb or chicken thighs Finish with: Toasted almonds and golden raisins This one feels like

1 cup vegetable broth (or more, as needed) - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - Salt Season to Taste: Taste the chili and season with salt and pepper, adjusting the heat by adding more Add optional toppings like shredded cheese, sour cream, or avocado slices for extra flavor.

minced 3 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon Golden Sunset Shawarma Seasoning Salt chickpeas, tahini, minced garlic, lemon juice, olive oil, Golden Sunset Shawarma Seasoning, and a pinch of salt Taste the hummus and adjust the seasoning as needed, adding more Golden Sunset Shawarma Seasoning or salt

walnuts 1/4 cup honey 30 g melted butter 1/4 tsp rosewater 1/2 tsp Chai Pie Wallah seasoning Pinch of sea salt In a bowl, combine pistachios, honey, melted butter, rosewater, Chai Pie Wallah, and a pinch of salt.

cup tahini 2 cloves garlic, minced 2 tablespoons olive oil 2 tablespoons lemon juice ¼ teaspoon sea salt In a small bowl, whisk together the tahini, garlic, olive oil, lemon juice, sea salt, smoked paprika,

diced water chestnuts (about 4 oz), finely chopped Chicken bouillon, crushed, mixed with a pinch of salt enhancers that flatten taste When you make wontons at home—even a small batch—you control: Protein quality Salt And once you realize how approachable it is, it stops feeling like a restaurant dish and starts feeling like what it has always been: Home food.

Baden-Württemberg seasoning blend 1/4 tsp freshly grated nutmeg 1 cup grated Gruyere or Emmental cheese Salt Season with salt and pepper.

harina (corn flour) 2 cups chicken broth (plus more as needed) 1 teaspoon baking powder 1 teaspoon salt 1/2 cup diced tomatoes (canned or fresh) 2 tablespoons Peruvian Sun seasoning 1/2 cup chicken broth Salt (optional) Instructions: Prepare the Masa: In a large bowl, mix the masa harina, baking powder, and salt Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.

cups all-purpose flour 4 tbsp oil + extra for frying Water (for kneading) Instructions: Mix flour, salt Gruyère or Swiss) 2 tbsp fresh parsley, chopped Salt and pepper to taste Instructions: Whisk flour, eggs, milk, melted butter, Herbs de Provence, salt, and pepper until smooth. Season with salt and pepper. Garnish with green onions. Season with salt and pepper. Simmer 5 minutes. Garnish with chives and bacon.

Season with salt. Serve over your favorite pasta. 2. Season with salt and pepper. 3. Season with salt and pepper to taste. Serve warm over pasta. 9. Season with salt and pepper to taste. Serve over pasta. 10. Season with salt and pepper. Serve over your preferred pasta.

Ingredients: For the Dough: 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum) 1 teaspoon salt kernels (fresh or frozen) 1 can (14.5 oz) diced tomatoes, drained 2 tablespoons Mayan Smoky Red seasoning Salt brushing Instructions: Prepare the Dough: In a large bowl, combine the gluten-free flour blend and salt Season with salt and pepper to taste. Remove from heat and stir in the chopped cilantro.