|
Amish Corn and Chicken Soup
|
The Professional Chef (8th Edition) |
|
Artichoke and Potato Chaat
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Bacalhau à Brás (Salt Cod, Potatoes, and Eggs)
|
The Heritage Cookbook |
|
Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron-Vanilla Sauce
|
The French Laundry Cookbook |
|
Boquerones en Escabeche (Pickled Anchovies)
|
The Heritage Cookbook |
|
Bouillabaisse Broth
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Bouillabaisse (Mixed Seafood Stew)
|
The Heritage Cookbook |
|
Bouillabaisse (Provençal Fish Stew)
|
On Cooking (5th Edition) |
|
Braised Moroccan Chicken with Stuffed Green Olives
|
The Slim Palate Paleo Cookbook |
|
Braised Pine Nuts with Winter Squash
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Braised Turnips with Saffron
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Brown Butter Consommé
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chard and Saffron Omelettes
|
Plenty |
|
Chelo (Persian Steamed Rice)
|
The Heritage Cookbook |
|
Chicken and Chorizo Paella
|
The Complete Cooking for Two Cookbook |
|
Chicken Kabab Koobideh
|
The Heritage Cookbook |
|
Chicken Stuffed with Spinach and Ricotta Cheese in Saffron Sauce
|
On Cooking (5th Edition) |
|
Chicken Tagine
|
The Professional Chef (8th Edition) |
|
Chicken Tikka Masala
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chili Tomato Spice Blend
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chocolate, Brioche, Yolks, Pomelo
|
Alinea |
|
Chorizo and Chicken Paella
|
The Defined Dish |
|
Classic Rice Pilaf with Saffron and Toasted Almonds
|
The Complete Cooking for Two Cookbook |
|
Couscous with Lamb and Chicken Stew
|
The Professional Chef (8th Edition) |
|
Couscous with Saffron, Raisins, and Toasted Almonds
|
The Complete Cooking for Two Cookbook |
|
Crab, Cashew, Parsnip, Young Coconut
|
Alinea |
|
Crab Fideos with Broke Garlic Oil
|
Culinary Artistry |
|
Crab Pilaf
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges
|
Culinary Artistry |
|
Crispy Saffron Couscous Cakes
|
Plenty More |
|
Cucumber, Mango, Several Aromatics
|
Alinea |
|
Curry-Impregnated Apple
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Diabo (Devil's Curry)
|
The Adventures of Fat Rice |
|
Easy Spanish-Style Chicken and Rice
|
Pressure Cooker Perfection |
|
Eggplant Kuku
|
Plenty More |
|
English Peas, Tofu, Ham, Pillow of Lavender Air
|
Alinea |
|
French-Inspired Stewed Tripe with Saffron
|
The Paleo Approach Cookbook |
|
Garlic Soup and Harissa
|
Plenty |
|
Grimrod (Small Hollandaise Sauce)
|
On Cooking (5th Edition) |
|
Hazelnut, Apricot, Curry-Scented Granola
|
Alinea |
|
Iranian-Style Pasta
|
Plenty More |
|
King Crab, Vinegar, Aromatics, Seaweed
|
Alinea |
|
Lamb in Cubism
|
Alinea |
|
Lamb Shoulder with Preserved Lemon and Dates
|
Bones: Recipes, History, & Lore |
|
Lamb Tagine with Toasted Almonds
|
The Heritage Cookbook |
|
Lobster Bisque
|
The Paleo Approach Cookbook |
|
Lobster Paella
|
The Grilling Book |
|
Maryland Crab, Scallop, and Saffron Terrine
|
Charcuterie |
|
Moroccan Chicken Tagine
|
Eat Real Food or Else... |
|
Moroccan Vegetable Stew
|
Paleo Soups & Stews |
|
Multi-Vegetable Paella
|
Plenty |
|
Muslim Curry Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Mussels with Saffron and Fennel Broth
|
The Defined Dish |
|
Niçoise Olive, Saffron, Dried Cherry, Olive Oil
|
Alinea |
|
Orange, Olive Oil, Almond, Picholine Olive
|
Alinea |
|
Paella
|
On Cooking (5th Edition) |
|
Paella
|
Hashimoto's Food Pharmacology |
|
Paella on the Rocks
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Paella Rice
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Paella Valenciana
|
The Professional Chef (8th Edition) |
|
Pickled Butternut Squash
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Pilau (Indian-Style Rice Pilaf)
|
On Cooking (5th Edition) |
|
Pineapple, Bacon Powder, Black Pepper
|
Alinea |
|
Pineapple Glass
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
"Portuguese" Curry Sauce
|
The Adventures of Fat Rice |
|
Potato Tahdig (Crust)
|
The Heritage Cookbook |
|
Preserved Lemons
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Rabbit in Saffron Sauce with Spring Vegetables
|
Bones: Recipes, History, & Lore |
|
Red Pepper Mousse in Endive
|
The Professional Chef (8th Edition) |
|
Risotto alla Milanese
|
The Professional Chef (8th Edition) |
|
Risotto alla Milanese (Risotto with Parmesan & Saffron)
|
The Heritage Cookbook |
|
Risotto Milanese
|
Fat |
|
Risotto Milanese
|
On Cooking (5th Edition) |
|
Risotto Milanese
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Saffron and Rose Ice Cream
|
Dairy-Free Ice Cream |
|
Saffron Bars
|
The Elements of Dessert |
|
Saffron Cauliflower
|
Plenty |
|
Saffron Cauli-Rice
|
Against All Grain: Meals Made Simple |
|
Saffron Custard Sauce
|
On Baking (2nd Edition) |
|
Saffron, Date, and Almond Rice
|
Plenty More |
|
Saffron Honey Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Saffron Ice Cream Base
|
The Elements of Dessert |
|
Saffron Pasta
|
The Professional Chef (8th Edition) |
|
Saffron Pâté Dough
|
The Professional Chef (8th Edition) |
|
Saffron Rice
|
On Cooking (5th Edition) |
|
Saffron Rice
|
The Professional Chef (8th Edition) |
|
Saffron Rice and Lettuce Chirashi-Zushi
|
The Complete Book of Sushi |
|
Saffron Risotto
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Saffron Tagliatelle with Spiced Butter
|
Plenty |
|
Saffron Turkish Delight
|
Chocolates and Confections |
|
Saffron Vegetable Risotto
|
On Cooking (5th Edition) |
|
Salsify, Smoked Salmon, Dill, Caper
|
Alinea |
|
Scalloped Hake and Oysters
|
The Paleo Approach Cookbook |
|
Seafood, Chorizo, and Chicken Paella
|
Against All Grain |
|
Seafood Paella
|
The Ancestral Table |
|
Seafood Poached in a Saffron Broth with Fennel
|
The Professional Chef (8th Edition) |
|
Seared Scallops with Saffron-Morel Sauce
|
The Slim Palate Paleo Cookbook |
|
Shakshuka
|
Plenty |
|
Shellfish Stock
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Simple Seafood Paella
|
The Heritage Cookbook |
|
Sindhi Biryani (Pakistani Rice Pilaf)
|
The Heritage Cookbook |
|
Spanish-Style Skillet Brown Rice and Chickpeas
|
The Complete Cooking for Two Cookbook |
|
Spiced Lamb Chops with Root Vegetables and Roasted Pepper Sauce
|
The Grilling Book |
|
Spicy Harissa Shakshuka
|
The Whole Smiths Good Food Cookbook |
|
St. Lucia Buns
|
The Gluten-Free Gourmet Bakes Bread |
|
Surf Clam, Nasturtium Leaf and Flower, Shallot Marmalade
|
Alinea |
|
Tagine Base
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
The Ultimate Winter Couscous
|
Plenty |
|
Tomato, Balloon of Mozzarella, Many Complementary Flavors
|
Alinea |
|
Tomato Vinegar Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Trout and Saffron Mousseline
|
The Professional Chef (8th Edition) |
|
Vegetable Biryani
|
Against All Grain: Meals Made Simple |
|
White Asparagus, Chorizo, Black Trumpets, Orange
|
Alinea |
|
Wild Bass, Mushrooms, Red Wine, Several Embellishments
|
Alinea |
|
Winter Saffron Gratin
|
Plenty More |
|
Zucchini and Fennel with Saffron Crumbs
|
Plenty More |