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Thumb_13021_Jeane Kirkpatrick's Paella

Thumb_13021_Jeane Kirkpatrick's Paella

John Kirkpatrick has fond memories of the hours his mother spent in the kitchen making paella two or three times a year. For this recipe, she used a pan he says must have measured 2 1/2 to 3 feet wide, but the dish can be made in a roasting pan as well. Read more about this recipe in the Washington Post.

Thumb_20314_Sagnette Abruzzesi, Chickpea, Kale And Saffron Soup

Thumb_20314_Sagnette Abruzzesi, Chickpea, Kale And Saffron Soup

To get the full benefit of saffron, soak the threads in a little hot water or broth or pound it to a powder so that it dissolves completely in soup inspired by Italy's Abruzzo region. Store parmesan rinds in the freezer.

Thumb_8806_Chicken Apple Sausage Chowder with Sweet Potatoes and Saffron

Thumb_8806_Chicken Apple Sausage Chowder with Sweet Potatoes and Saffron

Chicken-apple sausage lends itself well to more savory dinnertime applications. Here’s an unusual chowder, which chicken-apple sausage gives just the slightest hint of sweetness. For more on this recipe, visit hogwash.

Thumb_16439_Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp

Thumb_16439_Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp

Paella requires a bit of work, but digging into a fragrant bowl of perfectly spiced rice, chicken and seafood makes it worth the effort.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_16850_Saffron-Scented Seafood Stew

Thumb_16850_Saffron-Scented Seafood Stew

Saffron is the star of this Provençal-inspired seafood stew. Any type of firm-fleshed white fish -- like snapper, cod, grouper or monkfish -- works well here. To make your own stock, just combine a fish carcass and bones with water, white wine, carrots, celery and onion, and simmer for 20 minutes.

Thumb_17323_Pumpkin-Saffron Macarons

Thumb_17323_Pumpkin-Saffron Macarons

If you fear that your whites might not foam up properly because the saffron has taken on moisture or oiliness, ground the almonds with the saffron instead. This recipe was featured in Root Source: Saffron. It comes from Tartelette.

Thumb_13845_Creamy Citrus And Saffron Soup With Cranberry-Balsamic Meringue

Thumb_13845_Creamy Citrus And Saffron Soup With Cranberry-Balsamic Meringue

You can use just about any kind of citrus in this chilled dessert soup, but I really like using sweeter varieties, like blood oranges or mandarins. Read more about this recipe at Cook & Eat.

Thumb_16862_Saffron Chicken And Rice With Golden Beets

Thumb_16862_Saffron Chicken And Rice With Golden Beets

Persian-style saffron chicken with rice and golden beets takes on the zing of fresh ginger in this colorful one-pot meal.

Thumb_17131_Saffron Pineapples

Thumb_17131_Saffron Pineapples

The serving options for these deeply aromatic pineapples are endless. Eat them right out of their steeping liquid, or broiled, seared or grilled and topped with a scoop of ice cream or frozen yogurt. Steep them overnight or up to four days for the most intense flavor.

Thumb_13207_Matsutake and Saffron Custard

Thumb_13207_Matsutake and Saffron Custard

Matsutake mushrooms lightly browning in butter give off the most amazing aroma of cinnamon and earth. Read more about this recipe at Cook & Eat.

Thumb_9848_Champagne-Poached Pears with Saffron and Cinnamon

Thumb_9848_Champagne-Poached Pears with Saffron and Cinnamon

It was a last-minute thing. We had a guest for dinner, and the notion of dessert tiptoed quietly across my mind, just a few minutes before said guest was due to arrive. Suddenly there were four peeled pears simmering gently away in champagne, saffron, and cinnamon. Read more about this recipe at hogwash.

Thumb_12628_Bouillabaisse

Thumb_12628_Bouillabaisse

Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.