Also, look for the French piment d'Espelette powder, which is close to New Mexican for heat and flavor. (fieryfoodscentral.com)
Drizzle with thinned yogurt and more oil and sprinkle with piment d'Espelette. (bonappetit.com)
Michael Emanuel (an alumnus of Berkeley's Chez Panisse) tops this pizza with an irresistible mix of Provençal flavors: salty - sweet roasted squid, creamy aioli and crushed red pepper (French piment d'Espelette would also work well). (foodandwine.com)