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The article discusses the opportunity provided by the saffron spice for farmers and in culinary circles.

Several recipes including Roast lamb neck with kale, feta and drill, Twelve hour Indian-spiced lamb shoulder with saffron pilaf, and slow-roasted lamb rack with white beans and black garlic alioli.

The article presents baker Nandine Ingram's several sweet recipes for Easter including Italian Easter tart, chocolate manjari cake, and saffron and sour-cherry brioche.

Several recipes are presented including fried bocconcini, pork & chorizo sliders with saffron coleslaw and mini fish tacos.

The article offers information on saffron, known to be the most expensive spice from the stigmas of the Crocus flower, which has been used in cosmetic and therapeutic purposes, presents recipes using the spice and offers tips on how to use it for skin care.

Several recipes including Manhattan clam chowder, Rappahannock fish soup with garlic, ginger, and saffron, and mussel bisque with saffron and parsley purée are presented.

Several recipes are presented including fish fillets with saffron and fresh herbs, fusilli with broccolini and cavolo nero, and spinach and ricotta gnocchi.

The article presents several recipes including traditional Swiss muesli, Turkey sandwich with veggie side and chicken-saffron pasta bowl.

The article offers information on saffron which is labeled as the most precious spice in the world. It says that saffron was one of the spices that Christopher Columbus was in search during his Voyages of Discover because of its exotic taste and aroma. It states that saffron was used in Assyria for medicinal purposes and Cleopatra used saffron in her cosmetics and perfume. Moreover, several recipes are presented with the use of saffron.

The article several recipes for dinner including anchovy and silverbeet on toast, pheasant and ham hock terrine with rhubarb-apple chutney, and slow-baked quince with saffron custard.

The article offers information on saffron, a herb and a spice derived from the plant called Crocus sativus. It notes that during the ancient times, the Greeks and Romans are using saffron to dry their clothes, freshen up their public theaters, and to embellish their wines. With regard to cooking, the author states that putting a lot of saffron is not necessary because it is a subtle spice. The reason why saffron is so expensive is discussed.

This section offers several recipes including saffron orange shortbread rounds, pineapple cardamom shortbread bars, and rosemary walnut shortbread.

Several recipes including Soup of Braised Lamb, Hilopites & Mizithra, Greek Fisherman's Soup with Saffron, and My Mum's Lentil & Vinegar Soup are presented.

The article focuses on saffron which is used as an everyday cooking ingredient in Lancaster County, Pennsylvania. Statements from food historian William Woys Weaver regarding the history of saffron-loving Pennsylvanians are provided. A recipe for roasted chicken, corn, and saffron soup are also presented.

The article presents several recipes for Indian food including Vegetable Pakoras With Yoghurt Dipping Sauce, Spiced Basmati Rice, and Saffron Yoghurt With Cardamom and Pistachios.

Several recipes including catalan-style fresh sardine escabeche, lemon mint braised artichokes, and saffron rice pilaf are presented.

The article presents several Spanish recipes, including Manchego and Corn Fritters, Morcilla-Stuffed Squid With Lentils and Saffron Alioli and Pyrénées-Style Slow-Cooked Lamb With Sherry and Paprika.

The article presents several soup recipes, including Prawn Bisque, Chicken Broth with Bone Marrow Dumplings and Mussel and Saffron Veloute.

Several recipes including saffron aioli, chicken braised in rose and artichoke are presented.

Presents information on Arabian spices. Uses of sumac; Derivation of saffron's name; Ways in which rose water is used.

Presents several recipes of main dishes. Ingredients for Onion, Raisin and Garlic Compote; Procedures for preparing the Salmon in Saffron Mussel Sauce; Serving size of Ginger Flank Steak With Sake-Glazed Vegetables.

Presents several recipes. Brussels Sprouts With Bacon and Thyme; Saffron Almond Rice Pilaf; Spaghetti With Walnut Sage Pesto; Lamb Chops With Fresh Persimmon Chutney.

Focuses on the saffron flower. Use as a dye and importance in earlier cuisines. INSET: Recipes..

Presents various recipes which contain saffron, such as Geoff's Paella, Dhal with Pumpkin and Spinach, Geoff's Bread and Butter Pudding and Paprika Chicken with Mushrooms. Ingredients need for these recipes; How to prepare these recipes.

The article presents several recipes including Shrimp with Lemon-Saffron Rice, Pan-Seared Halibut with Bell Pepper Relish, and Spicy Chicken Quesadillas.

The article presents a first person narrative about saffron from a homeland in Iran. Saffron is an exotic spice which is part of every mourning, wedding, meal and season in childhood memories. Saffron can be added to rice and used to make ice cream.It can lend a piquant flavor to the chicken and skewers grilled over glowing coals.

The article presents the views of several chefs on their favourite food ingredient. Vivek Singh, chef at the Cinnamon Club/the Cinnamon Kitchen, says chilli is his most favoured ingredient. Tristan Welch, chef at Launceston Place, says wild herbs is the ingredient he is passionate about. Chef Paul Hitching says that saffron is the ingredient he uses very often.

A recipe for Latin American dish Arroz con Pollo, a mix of chicken, rice, roasted peppers and saffron, is presented, along with its Indian and Chinese variations.

The article offers the author's insights on a brief history of caramelized oranges in 1970. Topics discussed include the book "Bitter: A Taste of the World's Most Dangerous Flavor, With Recipe," by Jennifer McLagan, the instruction for making caramelized oranges wrote in the book "Italian Food," by Elizabeth David, and the author's style of caramelized oranges cooking with saffron. A recipe for caramelized citrus is presented.

A recipe for Kesar Badam Kulfi, or Saffron & Almond Kulfi, is presented.

The article offers information on the spice saffron which comes from the stigmas of a flower called crocus sativus. Topics discussed include saffron's cultivation, supply and prices, and its use as an ingredient in food products and in cooking. Comments from professor Margaret Skinner and chef Michael Bryanton are also presented.

A recipe for Rosewater-and-Saffron Ice Cream, or Bastani Irani, is presented.

A recipe for Saffron Rice Pudding, or Sholeh Zard, is presented.

A recipe for Brewed Saffron is presented.

A recipe for Saffron Butter–Basted Poussins with Apples, or Joojeh ba Sib, is presented.

A recipe for Indian baklava is presented.