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This recipe is by Harold Mcgee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An intriguing balance of creamy and bitter.
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The Sea Grill's grills day boat scallops and asparagus served with spiced sauce of garlic, oregano, saffron, and cayenne.
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The inspiration for this recipe was the saffron-pistachio Indian ice cream I've enjoyed over the years. The saffron flavor in these buttery cookies is forward...
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Get Pancetta and Saffron Rice Recipe from Food Network
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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Shrimp, rice, and diced tomatoes all simmered in chicken broth and gently kissed with the essence of saffron.
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Get Saffron Cream Scones Recipe from Food Network
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Get Saffron Couscous with Goat Cheese Recipe from Food Network
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Get Basmati Rice with Cinnamon Saffron Recipe from Food Network
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Luca Cerato poaches shrimp in Belgian-style blond ale. The shrimp are so richly flavored and delicious that they need little enhancement beyond the blanched asparagus and simple saffron-cream sauce he serves with them.
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Get Saffron Jewel Rice Recipe from Food Network