Chef and author Priyanka Naik joins TODAY to share two of her favorite snacks to prepare for Holi, the Festival of Colors. She shows how to make crispy vegetable pakoras and sweet saffron jalebis.

This past week, I went out to dinner with some friends at Pijja Palace, the sports bar-cum-restaurant in Silver Lake serving up Indian-Italian mash-ups. We ordered their kesar shells and cheese, and ...

In skillet, heat the butter and cook the morels and shallot until tender, add the saffron. Add the noodles and warm through. Add the cream and season with salt and pepper. Heat until cream is slightly ...

In a sauce pan on medium heat, simmer the stock (do not bring it to a boil). Slowly whisk in the butter, one piece at a time. Add the garlic and saffron. Cook everything on low for approximately three ...

I know what you’re thinking: Enough with the chicken soup, already! Yes, yes — this is the third story in our series. (Here is the first, and the second.) The soup I want to tell you about now will be ...

Mashhad’s street food scene reflects the culinary traditions of northeastern Iran, where lamb, saffron, and aromatic spices appear in many local dishes. One of the region’s best-known specialties is ...

Lemon syrup and saffron lends this strawberry shortcake a floral aroma and gorgeous rich color. Hetal Vasavada is a cookbook author, blogger, and bakery owner who is an expert baker and is known for ...