Bobby Flay revealed the secret behind the “most requested pasta” in his household — a simple yet luxurious seafood dish. The family favorite pairs tender shrimp with aromatic saffron and a bright, ...

Chef Z from Soul restaurant made Heart and Soul Ravioli with Saffron Sauce and talked about their Valentine’s Day menu. General manager Nichole Nunn talked about the restaurant's concept and ...

Remove several wide strips of orange peel from one of the oranges, being careful to avoid any of the white part beneath the skin. Then cut the strips into thin julienne strips. (The strips can be ...

This past week, I went out to dinner with some friends at Pijja Palace, the sports bar-cum-restaurant in Silver Lake serving up Indian-Italian mash-ups. We ordered their kesar shells and cheese, and ...

In a medium saucepan, melt the butter in the extra-virgin olive oil. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the heavy cream, vegetable stock and saffron and ...

Q. At an Italian restaurant in New York City, the special of the day was linguine with shrimp in a cream sauce that was incredible. The sauce was a bright yellow, which made me think it was made with ...

A healthy, balanced gluten-free recipe packed with flavour! Ingredients Quinoa and breadfruit galette 100 gms mixed quinoa 600 gms breadfruit 35 gms vegan butter (store-bought) 10 gms garlic 8 gms ...

Lobster, crab and shrimp may be seafood favorites, beloved for their texture and flavor. But some fin fish also have a suppleness that can make them taste luxurious. Black cod, sometimes labeled ...

Salmon in saffron sauce with potatoes and lettuce. Photo: Swedish Food Swedish food writer John Duxbury provides some inspiration with his simple recipe for delicious salmon in saffron sauce. Both ...

Today's dish is a baked trout with a mussel based sauce and a julienne of vegetables. Chef Jean Claude Rival recommends a simple side serve of steamed potatoes or rice with this traditional French ...

Note: Adapted from a recipe for the film from the French Culinary Institute. In the film, the secret ingredient to the saffron sauce is kaffir lime leaves. They are included as an optional ingredient ...