Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Though this recipe can be made with plain whole-milk yogurt, it's worth seeking out Iranian ...

This airy focaccia from cookbook author Kate Leahy showcases ripe plums that caramelize as they bake, balanced by rosemary, turbinado sugar, and flaky sea salt for a sweet-salty finish. The dough ...

Scallops don’t seem to demand a strict recipe, they adapt to what the cook has on hand. Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or white ...

Prepare the crepes In a blender, combine the milk, flour, water eggs, olive oil, saffron, salt, and pepper and blend until smooth. Transfer the mixture to a bowl and stir in the scallions. Let the ...

PREPARATION: For the panna cotta: In a saucepan, combine gelatin and water; let stand a couple of minutes. Heat water-gelatin mixture over low heat until dissolved, then remove from heat. If using ...

Why is so much of the good stuff always sold in grams? Saffron, indisputably and for centuries the globe’s dearest flavoring, begins all its measurements in grams. Most recipes using it call for “a ...

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

I know what you’re thinking: Enough with the chicken soup, already! Yes, yes — this is the third story in our series. (Here is the first, and the second.) The soup I want to tell you about now will be ...

The unmistakable color and aroma of saffron gives this homey staple a luxe makeover. Instructions: Heat oven to 375 degrees. Melt the butter in a large oven-proof skillet over medium heat. Add the ...

I enjoy planning the menu for a party, whether it’s finger food for a big evening of football or for a party outdoors to celebrate the first warm days of spring that will soon arrive. I want to offer ...