This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
In this simplified version of bouillabaisse, prepared fish stock saves time without sacrificing flavor.
Saffranskaka, or saffron cake, is often served for a morning or afternoon break in Sweden.
Layers of spices including cardamom, coriander, cinnamon, saffron and more flavor this yogurt- braised chicken, a spin on the Mughlai Indian dish. Serve with basmati rice or naan.
Quick-pickling the shallot tames its sharpness while preserving its crunch. Instead of pouring the pickling liquid down the drain, we use it to make a flavorful vinaigrette for this spring salad.
This simple side riffs on the traditional pub combination of fries and malt vinegar. They are roasted to perfection, which gives a delicious crispy exterior.
This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.
If you don't already stash Parmesan rinds in your freezer, look for them at a supermarket with a specialty cheese section—ask for them if they're not prepackaged. You'll need six to eight rinds.