Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Though this recipe can be made with plain whole-milk yogurt, it's worth seeking out Iranian ...

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 ...

If Oakland’s Helia Sadeghi had to eat one dish for the rest of her life, it would be crispy, buttery, comforting tahchin. In Sadeghi’s childhood home in Iran, the golden domed rice “cake” layered with ...

Why is so much of the good stuff always sold in grams? Saffron, indisputably and for centuries the globe’s dearest flavoring, begins all its measurements in grams. Most recipes using it call for “a ...

This airy focaccia from cookbook author Kate Leahy showcases ripe plums that caramelize as they bake, balanced by rosemary, turbinado sugar, and flaky sea salt for a sweet-salty finish. The dough ...

I enjoy planning the menu for a party, whether it’s finger food for a big evening of football or for a party outdoors to celebrate the first warm days of spring that will soon arrive. I want to offer ...

This rich and fragrant saffron pasta sauce feels a bit fancy, but comes together in no time. It’s bright like sunshine and bursting with flavor. There’s something magical about how a small pinch of ...

1. Bring a large pan of salted water to the boil and cook the potatoes until tender. Drain them into a colander and leave to cool, then cut into 2cm pieces. 2. Grind the saffron filaments using a ...