Saffron! I'm just starting to use it but am trying to add it very slowly so I don't over-do it and have an expensive AND untasty dish. So far I used it in challah (as I'd seen here) and in rice. It didn't seem to impart any flavor! Am I not using enough? I added a few threads to 1 cup of uncooked rice while it was cooking, for example.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)