Saffron

Asparagus Soup with Saffron

The popular North African chili paste known as harissa is featured in a braised-chicken dish from Laura Dewell, chef-owner of Pirosmani restaurant in Seattle.

Active time: 15 min Start to finish: 25 min

'50s I LOVE LUCY When Ricky and Fred switch roles with Lucy and Ethel ("Job Switching" first aired on September 15, 1952), Ricky decides he wants to make his native Cuban arroz con pollo for dinner. You know there's going to be trouble when Ricky asks Fred if a pound of rice per person sounds right — and sure enough, before long, mountains of rice are bubbling out of a pot, and chicken is exploding from a pressure cooker. Here's a tamer approach. Active time: 1 1/4 hr Start to finish: 2 1/2 hr

The Centre de Formation en Restauration Traditionnelle, a government-sponsored cooking school in Rabat, is dedicated to preserving the art of traditional Moroccan gastronomy. The students, all young women, will go on to staff Morocco's embassies and consulates around the world. This classic tagine recipe, given to me by the Centre's former director, Monsieur Tamer, is part of the school's delectable curriculum.

The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup. To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.

A fabulous all-in-one dish, similar to paella, from Lucques in Los Angeles.

A nice accompaniment to grilled sea bass, scallops or shrimp.

From India's restaurant in Denver, this side dish has whole peppercorns, cardamom and cloves. They are not meant to be eaten, so discard them when serving the rice.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.

Barley gives this a wonderful chewy texture.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

Make garlic-rubbed baguette toasts for mopping up the sauce. What to drink: Brut Champagne or a dry, aromatic white wine, like Viognier.

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.

Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.