Spring causes hormones to surge and our energy levels to burst from the seams, so why not add to the madness with a natural aphrodisiac — spices! We've already heard about the healing benefits associated with some spices like cardamom, but did you know that certain spices like ginseng and saffron are proven sexual performance boosters? According to a new scientific review from Canada's University of Guelph, these spices can act as natural aphrodisiacs and increase sexual arousal. Saffron risotto, anyone?
I love just about everything from the sea, and mussels are no exception. Mussels are great during the Summer because they are quick to cook and require little prep work. Topped with a saffron sauce, these mussels are scrumptious. Saffron is an expensive spice, but it's packed full of flavor and a little goes a long way. When eating mussels, I enjoy the sauce, so I increased the sauce-to-mussel ratio. While the original recipe doesn't call for carrots, their addition adds both crunch and sweetness, which complements the creamy sauce and salty mussels. Don't forget to pick up a baguette to serve with the mussels: My guests were practically licking their bowls clean! To get started on this simple yet decadent dish keep reading.
When you need a meal in a hurry, turn to shellfish: most kinds (mussels, clams, scallops, shrimp) only need 10 minutes to cook. In this recipe, mussels are steamed in a fragrant sauce seasoned with shallots, tomatoes, saffron, and paprika. Serve with crusty bread for mopping the broth, a crisp green salad, and a glass of chilled white wine. It's a luxurious meal that won't break the bank — perfect for ringing in the weekend!
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While I love to go all out when hosting dinner parties, I often opt to throw together a casual, one pot meal when close friends come over. This was the case a few weekends ago, when an old friend from high school and I caught up over a meal of chicken, Israeli couscous, and vegetables; the no-fuss dish seemed to set a relaxed tone for the rest of the evening.
Although the recipe was straightforward and basic, I couldn't have been more impressed by the result. The chicken was so tender, it fell apart at the bone, and I loved the fact that the plump couscous was tinged with fragrant lemon peel and saffron. To make this for your friends, read more
I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.
Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth — a fragrant blend of clam juice, cream, and saffron — requires extra bread for dipping.
Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo. I regretted this decision — the chorizo was very hard and didn't put out a lot of fat — and when I make this soup again I'll splurge on the Spanish chorizo.
Whatever chorizo you use, you'll need the recipe so read more
Multi-tasking is a great way to create flavorful quick meals. In this recipe, the vegetables are roasted while the polenta cooks on the stove. The two finished components are then combined to make a delicious, well-rounded meal. Using several cooking techniques also adds layers of flavor. If you do not have saffron, simply omit it from the dish. To make this hearty meatless meal tonight, you'll need the recipe, so read more
Even with a stack of cookbooks surrounding you, this sweet yogurt sundae with saffron and pomegranate makes you brush everything else aside. I think I know what I'm serving for dessert at my next dinner party! — Steamy Kitchen
After a turkey filled week, I thought it would be nice to find a hearty vegetarian entree for tonight's Sunday Dinner installment. A creamy risotto makes for a filling main course, and — bonus! — will pair nicely with warmed slices of leftover turkey. Serve it up with a nice mixed salad and a dry white wine and you've got yourself a meal! To get the recipe, read more
If you're scared of cooking whole fish because of how they look, I say it's time to approach that fear and kick it to the curb. Otherwise, how are you going to delight in this lovely grilled striped bass with orange-saffron butter? You can even have the fishmonger (the fish equivalent of a butcher) do all the squeamish work like gutting, cleaning and fin removal. Once that part is done, the rest is a snap and the meal comes together in no time at all. To get the recipe for a great Sunday BBQ, read more