6 Comments

Ruth, Your article brings a delightful perspective! It's true that Marcella Hazan holds a regal place in the world of Italian cooking, but Italy’s culinary heritage is rich with varied voices, each bringing unique interpretations to timeless recipes. I wholeheartedly agree with your sentiment—there’s no such thing as too much saffron. Its lush, golden hue and complex aroma elevate any dish to pure decadence. In risotto alla Milanese, it’s not just an ingredient; it’s the soul of the dish. I love seeing recipes like this that celebrate saffron so unabashedly—it’s an indulgence worth savoring! 🌾✨

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From whom do you source your Afghani saffron? Are we supporting the Taliban and their oppression of women by purchasing Afghani products?

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This is great porn!

I cannot afford such spices or pans, but I love to dream of them.

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I read your article and immediately wanted some saffron risotto. So I ventured on over to the Heray Spice website and was inspired to order some of their lovely spices. When the spices arrived they were beautifully boxed and even included an extra gift of a beautiful dishcloth!

Thank you, Ruth! Besides always enjoying your writing, you introduced me to a new company that is a worthwhile cause to support!

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I confess, I've bought saffron once or twice and tried to use it, but I can't tell if there's any difference in my cooking.

Sorry, I just don't get it.

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How do you measure a teaspoon of those fairly large threads? Crush them first?

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