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Linguine with Clams in Saffron Alfredo Sauce

Linguine with Clams in Saffron Alfredo Sauce

"Delicate strands of saffron are paired with a creamy Alfredo sauce for an upscale entree that is sure to please."
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Indian Saffron Rice

Indian Saffron Rice

"Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner."
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Saffron Rice

Saffron Rice

"This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite."
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Artichokes with Saffron and Almonds

"These artichokes are sauteed with figs, saffron, and Marcona almonds. Serve this at a tapas party or as a side dish, it's a perfect Spring recipe sure to be a crowd pleaser! Garnish the finished dish with sliced olives and a few saffron strands."
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Mexican Saffron Rojo Rice

Mexican Saffron Rojo Rice

This is too good not to share! I could eat it every day, if saffron wasn't so expensive! I like to serve this with a simple grilled main entree to allow the flavor of the rice stand out. And with the tomato, peppers, and saffron, it is a beautiful-looking dish as well!
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Quick and Easy Saffron Rice

A mild side dish that won't overpower the entree. Use the thread saffron, which gives a much better flavor.
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Angel Hair With Saffron & Fennel Zucchini

This is such a nice change from the usual summer pasta with basil deal... the saffron gives this dish great flavor and a bright color; the fennel is refreshing and different and the whole dish is tied together with tomatoes and garlic. A fantastic, quick vegetarian main dish.
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Veal Chops with Saffron Orzo and Tomato Sauce

Veal Chops with Saffron Orzo and Tomato Sauce

This dish is a summery variation on the Northern Italian pairing of tomato-braised ossobuco and saffron-flavored risotto. Here the delicious classic combination is lightened up with orzo and wilted grape tomatoes.
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Provencal Fish Soup with Saffron Rouille

Provencal Fish Soup with Saffron Rouille

Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every \r\nlast bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). \r\nA garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.
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