Ray’s Paprika in The New York Times

Florence Fabricant recommends Ray’s paprika in Paprika Straight From the Farm, published October 27, 2009 in The New York Times:

…there is no fresher paprika than what Ray Bradley makes from the pimentón peppers he grows in New Paltz, N.Y. He does not smoke it the way they do in Spain, so his brushes the palate with sweet, vegetal flavor that harbors a nice, final kick. It’s coarsely ground and sold in small amounts that you will use up before it can fade.

I like it as a finishing spice for potatoes, ceviche, rice or soup. Sprinkle it on clams or oysters on the half-shell and you may never drench shellfish with cocktail sauce again.

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Ray’s “Shallots So Worth It” in The New York Times

Ray’s Shallots are worth the effort, according to Shallots So Worth It by Florence Faboricant. Published in The New York Times on December 1, 2009:

Uncooperative ugly ducklings are what you’ll get if you buy the French gray shallots that Ray Bradley sells in the Greenmarket…

Persevere. It’s worth the effort because these shallots, prized by chefs, are more intensely pungent than other kinds.

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