The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón.
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Chile Chocolate Pecan Pie - 01/10/2022
- Tiger Prawns with Red Chile - 12/15/2021
- Pan-Fried Porterhouse Steaks with Lynchburg Pan Sauce - 12/13/2021