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Entries tagged with 'saffron'

Saffron, Honey, and Orange Ice Cream

Serious Eats Max Falkowitz 6 comments

This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest. More

One-Pot Wonders: Chicken Bouillabaisse

Yasmin Fahr Post a comment

Bouillabaisse is a classic southern French seafood stew flavored with tomatoes, saffron, and fennel, served with a garlicky mayonnaise-like sauce. Could we make these flavors work with chicken and cut the cooking time down to under half an hour, start to finish? More

Easy One-Pot Chicken Bouillabaisse

Serious Eats Yasmin Fahr 2 comments

Bouillabaisse is a classic southern French seafood stew flavored with tomatoes, saffron, and fennel, served with a garlicky mayonnaise-like sauce. Could we make these flavors work with chicken and cut the cooking time down to under half an hour start to finish? More

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Cook the Book Kate Williams 5 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Serious Eats Kate Williams 7 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

Kate Williams Post a comment

It took me a long time to come around to the prickly artichoke. For the longest time, this vegetable seemed like too much work for too little food—there's peeling, scraping, poking, and snipping involved in most preparations. But in the last few years, I've come to appreciate the slow process as well as the slight grassy sweetness of the heart and the meditative undertaking of eating the flesh off the tiny leaves. Louisa Shafia's stuffed artichokes recipe in The New Persian Kitchen adds another couple layers of greatness to the humble artichoke. More

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

Serious Eats Kate Williams 4 comments

It took me a long time to come around to the prickly artichoke. For the longest time, this vegetable seemed like too much work for too little food--there's peeling, scraping, poking, and snipping involved in most preparations. But in the last few years, I've come to appreciate the slow process as well as the slight grassy sweetness of the heart and the meditative undertaking of eating the flesh off the tiny leaves. Louisa Shafia's stuffed artichokes recipe in The New Persian Kitchen adds another couple layers of greatness to the humble artichoke. To the center she adds a subtly fragrant and fluffy ricotta, egg, and saffron filling that puffs and browns over a long slow roasting time. Drizzled atop is a brilliant mixture of lemon juice, dried mint, and grape seed oil that permeates the delicate leaves a reduced sauce in the pan perfect for greedy dipping and slurping. More

Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Kate Williams Post a comment

Deborah Madison's cauliflower and pasta dish from her new cookbook Vegetable Literacy is a surprise of a recipe. It almost looks like something I'd throw together without thinking, but has a few tweaks that make it stand out from my ordinary dinners. More

Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Serious Eats Kate Williams 5 comments

Deborah Madison's cauliflower and pasta dish from her new cookbook Vegetable Literacy is a surprise of a recipe. It almost looks like something I'd throw together without thinking, but has a few tweaks that make it stand out from my ordinary dinners. First, she uses what may look like a dangerous amount of red pepper flakes; her scant teaspoon looks menacing compared to my usual pinch or two. Also, she throws in parsley, lots of parsley, in three places--some of it is cooked with garlic to mellow, some of it is wilted into the cooked pasta, and the rest is thrown in at the end for a bright finish. But the real winner here is saffron. The floral taste of saffron always reminds me of bouillabaisse; tasting bites of Madison's cauliflower dish takes my mind to the French stew but for much less time and effort. More

Let Them Eat: Flourless Orange-Saffron Cake

Sweets Yvonne Ruperti 2 comments

Whole pureed oranges make this cake one of the most moist I've ever had. Ground almonds. saffron, and a honey syrup complete the Middle Eastern theme. More

Flourless Orange-Saffron Cake

Serious Eats Yvonne Ruperti 27 comments

Whole pureed oranges make this the moistest cake I've ever had. Ground almonds and a honey syrup complete the Middle Eastern theme. More

Saffron Risotto with Shrimp and Pistachios

Serious Eats Nick Kindelsperger Post a comment

Could I whip up a batch of saffron stained risotto quickly and easily for a weeknight dinner, while avoiding the temptation to screw it up by adding a bunch of extraneous ingredients to the pot? More

Potato Soup with Fried Almonds

Serious Eats Nick Kindelsperger Post a comment

When it comes to satisfying soups made with a bunch of pantry staples, we all have a lot to learn from the Spanish. Whereas I see stale bread and too much garlic, they see gazpacho. And where I see a mishmash of potatoes, almonds, and a little bit of ham, Anya von Bremzen in The New Spanish Table sees a remarkably filling potato soup with fried almonds. More

Chorizo and Green Olive Stuffing

Serious Eats Max Falkowitz Post a comment

Use Spanish chorizo here, which is a dried sausage made with smoked paprika. Firm, meaty green olives are the best in this recipe. Read up on saffron to make sure you're getting the good stuff. More

Dinner Tonight: Pasta with Smothered Cauliflower and Saffron

Serious Eats Blake Royer 1 comment

cauliflower is all potential: what is the whitest, blandest option on the crudite platter becomes deep and nutty when it's cooked with plenty of heat. In the best cauliflower pasta recipes, anchovies make an appearance, usually early on so they melt and disappear into the sauce, leaving only a nutty essence behind. This recipe from Lidia's Italy also brings in the classic Italian combination of pine nuts and raisins, along with the mellow, unmistakable flavor of saffron. More

Cook the Book: Saffron Risotto with Mushrooms 

Serious Eats Caroline Russock 4 comments

This creamy, buttery risotto is flecked with stands of lightly toasted saffron which colors it a deep, bright yellow. Although the risotto is finished with butter and Parmigiano, Ferran Adrià goes a step further by garnishing it with paper-thin slices of mushrooms that lend another level of earthiness and texture to an already great dish. More

Saffron Rice with Chorizo

Serious Eats Carrie Vasios Mullins 1 comment

[Photograph: Carrie Vasios] Loosely adapted from Spain...A Culinary Road Trip by Mario Batali.... More

Dinner Tonight: Grouper with Peas and Saffron (Mero en Amarillo)

Serious Eats Nick Kindelsperger 7 comments

It's rare that sauce also does double duty as the vegetable, but that's the case with this incredible recipe from Moro. The grouper fillets are sauteed in a pan on both sides over medium heat, before adding wine, saffron-infused water, a garlic and bread paste, and a whole heap of peas. The liquid reduces to the point where the peas actually are the sauce. Somehow it works. More

The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes

Serious Eats Kerry Saretsky 8 comments

There is something about creamy saffron mussel anything that just works. Simple mussels, stewed with sweet, just-burst tomatoes, thick sweet cream, and pungent, almost-bitter saffron. I dare you not to drink the broth like soup. More

Cook the Book: Lamb Korma in an Almond-Saffron Sauce 

Serious Eats Caroline Russock 3 comments

Made with creamy bases of milk, yogurt, cream, and puréed nuts and seeds, kormas are some of the richest curries around. This Lamb Korma in an Almond-Saffron Sauce from At Home with Madhur Jaffery takes that richness to a whole new level, with chunks of fatty lamb and a sauce made from smooth blended almonds and finished with heavy cream. More

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