paprika

With Spanish cuisine being a huge trend these days, you may have come across Spanish paprika on a recipe's ingredient list. Also known as pimentón, this spice is becoming very popular in the United States. But what exactly is Spanish paprika and what makes it so special?

Well, there are two kinds of Spanish paprika: smoked and nonsmoked. Smoked paprika is known as Pimentón de la Vera; it's named after the region where the peppers (that are used to make the paprika) are grown. Before the peppers are ground, they are smoke-dried with oakwood for two weeks. Pimentón de la Vera is essential to giving Spanish chorizo its characteristic smokiness.

Under each kind, there are three flavor varieties: sweet (dulce), semi-sweet (agridulce), and spicy (picante). The paprika's heat level depends on the original pepper's heat. Spanish paprika can be found in some grocery stores, and McCormick makes a smoked version that is similar to Pimentón de la Vera. Have you cooked with Spanish paprika?

Source: Flickr User wlayton

This week, acclaimed Japanese director Satoshi Kon passed away. In his honor, I decided to watch one of my favorite Kon movies of all time, Paprika ($10), while commuting to and from work on my iPhone. It's pretty common that Japanese films get revamped with English voices when they hit the States, but I prefer watching foreign movies in their native languages and switching on any available subtitles. If you feel the same, there's an easy way to turn the subtitles on during your next foreign iPhone film fest.

First and foremost, launch your movie from your iPhone's iPod app. Get the rest of the steps after the break.

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• Rick Bayless's menu for the recent state dinner at the White House sounds amazing. — Huffington Post Food
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• Speaking of Top Chef casting calls, here's what the head of casting has to say. — Andrew Zimmern
• Why you should give Spanish paprika a try. — The Atlantic
• Jay Leno does his best impression of Gordon Ramsay. — Eat Me Daily
• Feeling adventurous this Thanksgiving? Then learn how to deep-fry a turkey. — Chow
• Catch up with Top Chef season three alum Chris CJ Jacobson. — Grub Street LA
• At your next party, serve cocktails with homemade swizzle sticks. — Hostess With the Mostess

Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.

Everything's coming together this weekend, when I light the coals to make these basic — but far from blasé — zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.