This dish proves my quirky theory that green and orange foods go together. Think about it: peas and carrots, oranges and asparagus, winter squash and arugula. Saffron, a beautiful rusty orange, pairs perfectly with spring’s green bounty. Saffron has been used as a flavoring and coloring agent (even as hair dye!) since ancient Egyptian times. The saffron thread is actually the stigma (part of the female reproductive organ) of the saffron crocus. Each one must be handpicked from the flower, which accounts for saffron’s outrageous price. Fortunately, a little goes a long way. Use it with a light hand, as too much saffron can easily overwhelm a dish. Buy whole threads, not powder, and store them in a cool, dark place. Buy only a little saffron at a time, so you’ll be able to use all of it while it’s still fresh.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.