This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
Author: Claudia Roden
Author: Victoria Granof
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Author: Leela Punyaratabandhu
Author: Reyna Simnegar
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted...
Author: Melissa Roberts
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes...
Author: Shadi HasanzadeNemati
Author: Samin Nosrat
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking...
Author: Najmieh Batmanglij
A quick and easy Chicken and Chorizo Paella
Author: Sal Passalacqua
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich...
Author: Bobby Flay
Author: Paula Shoyer
Author: Jean Thiel Kelley
Author: Janet Fletcher
Author: Rebecca Katz
Author: Paul Grimes
Author: James Beard
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked...
Author: Tamasin Day-Lewis
Author: Cheryl Alters Jamison
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Author: Alison Roman
Author: Betty Rosbottom