Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

I’m Just Mad About Saffron

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

I have another confession for you: I used to hate saffron. Its distinctive, inimitable flavor tasted old and musty to me. Recently, though, I’ve had a change of heart. Perhaps I’ve come of age to appreciate all things old and musty, but I doubt that’s the case; I think I’ve just come to my senses. And just in time, too, since it seems like saffron is everywhere right now – especially in desserts. Here are a few bloggers who are feeding my newfound appreciation and intrigue for it:

Lemons and Lavender. How about some chocolate-kumquat-saffron gelato? I’m on board.

Kathy Chan at Serious Eats reports on Saffron Swizzle Sticks from Tay Tea. Next time I’m in New York, these are on my to-try list.

A Pinch of Love makes Layered Mango Mousse with Saffron and Cardamom. Did I mention I don’t like cardamom? In this preparation, though, I’d never turn my nose up.

Journey Kitchen and ECurry collaborate to make Mango Pancakes with Saffron Cardamom Cream; another cardamom creation I think I’d love, thanks to saffron.

From Frolicking in Life’s Garden, we have pumpkin-saffron macarons. What an ingenious, mellow-yellow creation.

Rose Clementine makes an insanely rich-looking chocolate-saffron cake.

In a similar pairing, Vegan Passion posts about saffron-filled chocolates.

And finally, from K.O Rasoi, we have Eggless Saffron-Lemon Shrikhand Donuts, based on the classic Indian dish.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.