Summer Squash with Tomatoes and Paprika is a beautiful accompaniment for any meal.
Paprikas dry on the plants in a Hungarian field.
Photograph courtesy of the University of Horticulture and Food Industry, Budapest.
Hungarian workers set young paprika plants into the ground.
Photograph by Fred Lyon
Swordfish on the grill becomes a festive occasion when served with this Yogurt Mint Paprika Sauce.
Rosy Corn Fritters, shown here drizzled with maple syrup, are flavored with sweet paprika.
To grind paprikas into a fine powder, break open the dried fruits, remove the stems, seeds, and veins, and grind with a mortar and pestle or whirl in an electric spice mill or blender. Sift to remove any large pieces, then regrind.