Saffron Honey Apricot Pastry Cups

Both savory and sweet, it’s actually difficult to determine which flavor profile leads the game in this amazing little egg quiche, rich and bright pastry cup recipe.An incredible crust forms the base, of course, and then is filled with a light, but somewhat sweet and earthy filling of creamy eggs and apricot Stilton cheese, and…

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Saffron Citrus Cream Bucatini with Chèvre

I vividly recall a conversation surrounding the creation of this dish. I KNOW it was with my dad in Mexico – BUT, for the life of me, I cannot recall the context. I cannot.Blame it on the tequila? Naw…We’ll just go with age. Bucatini is such an unusual cut of pasta. It’s almost magical. How…

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Dairy Free Raspberry Saffron Cream Cheese Cookies

Aromatic and floral from saffron, with a fresh, sweet tang from raw raspberries, this homemade cookie recipe uses cornstarch to act as binder and softener to create perfect, pillowy clouds of comforting dairy-free cream cheese deliciousness. They are absolutely perfect for a summer day! ☀️ Dairy Free Raspberry Saffron Cream Cheese Cookies Dairy Free Raspberry…

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Lemon Honey Saffron Beets & Lamb

As I was struggling to describe the flavor and aromatics of saffron, my brain froze: citrus, strong, fragrant, delicate … Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been…

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Chicken & Spicy Tomato Saffron Jam

Saffron is truly a treasure.It’s sweet, aromatic, citrusy – and simply lovely.Use in sparingly and savor every bite! “Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring…

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Khan Plov – Chicken Pilaf Lavash

I’m often enamored with foods from other cultures. I love to experiment with different flavors and spices from different regions, as well as mix and match one area’s aromatic heritage with another’s. The English term pilaf is borrowed directly from the Turkish pilav, which in turn comes from Persian polow (پلو), Hindi pulāo, from Sanskrit pulāka (meaning “a ball of rice”), which in turn, is probably of Dravidian origin.[7] The…

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