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This Past Week at La Domestique: Saffron

This past week at La Domestique was devoted to the exotic spice, saffron. We explored cuisines of Italy, France, Spain, India and Middle Eastern countries such as Morocco. We tried the classic pairing of saffron and seafood with a mussels dish, and even baked bread...

Saffron Bread Rolls

Here at LaDomestique.com, I’m wrapping up a week spent on saffron with Saffron Rolls from one of my favorite baking books- Dough: Simple Contemporary Bread. I have been a huge fan of Richard Bertinet, who wrote this book, for years. He’s a French born...

Storyboard: Saffron

The History of Saffron In Artichoke to Za’atar, Lucy Malouf writes that the word for saffron in most languages is strikingly similar, all coming from the Arabic words sahafarn, meaning “thread”, and Za’faran, meaning “yellow”....

Cook in the Moment: Mussels with Tomato-Saffron Broth

Saffron and mussels are old friends. Traditionally this combo is found in Bouillabaisse, a Provencal seafood stew. For today’s recipe I wanted to keep things simple and quick- just stick with mussels. I love cooking mussels for the briny, savory broth these...

10 Ways Tuesday: Saffron

I’ve come up with 10 ways to use saffron in your summer pantry: 1.  The Simplest Way is the Best Lidia Bastianich shares a simple recipe for Saffron Infused Olive Oil tossed with pasta in Lidia Cooks From the Heart of Italy. The saffron threads are toasted,...