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"adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of).
serve this with lots of french bread, and with spoons for the sauce."

Ingredients: fresh ground black pepper, dry white wine...

"A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly..."

Ingredients: cinnamon sticks, Greek yogurt...

"Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse..."

Ingredients: dry mustard, egg yolks, pastis...

"A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with..."

Ingredients: cider vinegar, cooking apples...

"Pommes de Terre au Saffron
The potatoes should be peeled and "turned" which is easiest done from top to bottom, so you get an attractive egg shape. I have a turning knife to do this, but you can do it with any old veggie knife ;-)"

Ingredients: pepper, potatoes...

"This is a bistro classic, and one of my favourite meals. Make sure to have lots of good, crusty bread - the 'sauce' produced is beyond wonderful, and you'll want to mop up every last droplet..........."

Ingredients: ground cumin, fresh mussels...

"This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice."

Ingredients: sparkling wine, heavy cream...

"This is a fabulous recipe I love to serve to guests, but is also a nice surprise for the family. The saffron sauce is out of this world!"

Ingredients: salt & freshly ground black pepper, dry white wine...

"The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux. What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc. From Bon Appetit, October 2002."

Ingredients: cognac, creme fraiche...

"This is a variation of a classic French recipe. Easy and very good. Found the original recipe in one of Craig Claiborne's cookbooks. CAUTION! Work twice as good as oysters on men. NATURAL VIAGRA!!!!"

Ingredients: salt & freshly ground black pepper, heavy cream...

"A critic's pick! I haven't made this yet, but I will as soon as I can reem out my arteries from the last fat-filled dinner. Adapted from a recipe used by Le Vallauri, Palm Springs, CA. This is actually served on a bed of spinach, but the title field didn't give me enough room."

Ingredients: dry white wine, champagne vinegar...

"Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/hiUMMm"

Ingredients: cracked black pepper, dry white wine...

"Briny mussels, earthy saffron, and luxurious cream to mellow them out. Serve with plenty of crusty bread to sop up the sauce, or serve over pearl (Israeli) couscous. Time does not include the hour-long soak. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/eDMMMR"

Ingredients: cracked black pepper, dry white wine...

"I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods...."

Ingredients: lemon juice, mayonnaise...