Saffron
Saffron is a quintessentially Spanish flavoring, and one of the world's most expensive.
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A & H Gourmet and Seafood Market - one of my favorite markets - 11 Mar 2009
There was a time when A & H Gourmet and Seafood Market was just plain A & H Seafood Market. And plain it was. While it had fresh fish flown in from Portugal once a week, it was a little dark and dingy. You wouldn't recognize what ex-Taberna del Alabardero executive chef, Santi Zabaleta, has done to the place. read more...
Fish: Provençal Fish Stew - 10 Dec 2008
This hearty fish stew from Jeff and Barbara Black - of BlackSalt and more - is a year-round meal in a bowl that's quick and easy to assemble. It's the backbone of regular orders to a Mediterranean fishmonger like the one in my photograph. read more...
Persian markets - 21 Mar 2008
There are a surprising number of Persian supermarkets in the area, selling Persian and other Middle Eastern foods. read more...
Portuguese delicatessens - 27 Nov 2007
There are a number of markets that are favorites with people shopping for Portuguese ingredients. But they sell a wider range of European products, too. read more...
Saffron - 27 Nov 2007
Though saffron is a quintessentially Spanish flavoring, it also shows up in the tajines and stews of parts of the African continent. It's one of the world's most expensive spices. This is because each stigma of Crocus sativa, the saffron crocus, has to be removed by the agile fingers of women and children, who can separate the three stigmas from each flower without bruising them. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Mains: Saffron Lamb Kabobs with Cucumber Yogurt, Tomato Confit and Cinnamon Apricot Couscous - 17 Nov 2007
Tim Elliott, chef of Mie N Yu's recipe is a real Spice Route dish. Apart from the couscous, each component can be prepared well ahead. It's a great dish for a large party, simple to cook and easy to serve. read more...
Mains: Paella - 9 Nov 2007
Herbert Kerschbaumer, owner-chef of Jack's Restaurant & Bar's recipe can be increased in multiples to feed a crowd. And you don't have to watch over this version. Allter the balance of the first six ingredients, if you wish, according to taste. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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