In this issue
Issue #6
The French call this classic “fraises au vin rouge”—the better the wine and berries, the better the drink.
We discovered this flavorful lamb dish—made tangy by the inclusion of ground sumac—courtesy of Middle Eastern food expert Charles Perry.
Use Hawaiian baby ginger for this preparation, as it is very tender and almost fiberless, with thin, papery skin.
Be sure to slice the vegetables lengthwise to the same size, both for presentation and to ensure even cooking.
Use dried baby limas for this recipe instead of the large ones, which tend to fall apart.
Aromatic and flavorful, saffron adds a depth to this dish that makes it well worth the expense.
A delectable combination of delicate limas and tangy tomatoes, this dish is like summertime on a plate.
Making one generous biscuit instead of individual shortcakes lends this dessert a grand presentation.
In Hong Kong, this fragrant broth is served as a beverage throughout the meal.
The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence.
Cooks in Sardinia use saffron in a gnocchi-like pasta that captures the very essence of the spice.
Enjoy this delicious soup hot for dinner, and cold the next day for lunch—or vice versa.
