One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the...
Author: Ana Sortun
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij
Author: Alison Roman
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
Author: Roberto Treviño
This one-pot dinner has lots of things kids love-chicken, peas, and rice-while saffron gives the medley adult appeal.
Author: Gina Marie Miraglia Eriquez
Author: Gil Martínez Soto
Author: Tina Miller
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....
Author: Louisa Shafia
Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Author: Alison Carroll
Author: Beth Sexton Stryker
Author: Martha Rose Shulman
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
Author: Melissa Roberts
Author: David Kamen
Author: David Kamen
Author: Isaac Becker
Author: Jean Touitou
Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish paprika, green artichokes, and golden saffron contribute...
Author: Jeff Koehler
Author: Jean Zerrudo
This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron. It is easy to make, yet looks stunning, and has the most delicate and fragrant combination of flavors.
Author: Yotam Ottolenghi