Anonymous wrote:

Anonymous wrote:NYT chicken tagine with preserved lemons and olives is fabulous

Where can I get preserved lemons around here or online? (I live near College Park, so preferably somewhere closer to my neck of the woods, if possible.)

Italian groceries, but you can “quick preserve” them on the stove in 30 minutes.

Do you make bread? Saffron challah is amazing. Toast the saffron, crush in a mortar, and then add to the yeast mixture

Thanks for the recipes, this is OP. I am going to make the tagine recipe. I found this one too--saffron poached pears. Without the chocolate mousse for now.
https://foodnetwork.co.uk/recipes/saffron-poached-pears-with-chocolate-mousse

Anonymous wrote:

Anonymous wrote:Funny, I was cleaning out my spice shelf and found saffron a relative had given me after traveling in the middle east. But it's now maybe two years old. Still sealed. Any point in using it?

It’ll be fine. Saffron is very expensive, don’t waste it!

I only bought it once. Years ago I was visiting my mom (small farming town) and the grocery store had a jar someone had asked them to order and then never picked it up. We're talking the mid 1990s. Jar had been $20 and had a few strands in it, I bought it for $10.
AI says up to 4 years if whole saffron and stored away from light. Go for it.

I know I used the jar I bought but too long ago to remember.

Anonymous wrote:NYT chicken tagine with preserved lemons and olives is fabulous

Where can I get preserved lemons around here or online? (I live near College Park, so preferably somewhere closer to my neck of the woods, if possible.)

I'm just mad about saffron. . . They call me mellow yellow. . .

Anonymous wrote:Funny, I was cleaning out my spice shelf and found saffron a relative had given me after traveling in the middle east. But it's now maybe two years old. Still sealed. Any point in using it?

It’ll be fine. Saffron is very expensive, don’t waste it!

Funny, I was cleaning out my spice shelf and found saffron a relative had given me after traveling in the middle east. But it's now maybe two years old. Still sealed. Any point in using it?

Anonymous wrote:NYT chicken tagine with preserved lemons and olives is fabulous

I was going to recommend Claudia Roden’s recipe for this dish. It’s easy and delicious!

https://www.simplyrecipes.com/recipes/st_lucia_saffron_buns/

These are heavenly.

NYT chicken tagine with preserved lemons and olives is fabulous

Risotto

Paella

I was given a fairly large tin of saffron for Christmas from a relative's travels overseas. Other than bouillabaisse, which I am not up for making this week, does anyone have any savory recipes?