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.

The first time I encountered saffron, I was probably eight or nine years old. As I was browsing the spice aisle of the grocery store with my mother, I saw the price of a jar of saffron. My jaw hit the ...

Learn how to make fragrant saffron couscous with tangy capers and sweet roasted peppers. This simple and colorful recipe is perfect as a side dish or light vegetarian meal, bringing vibrant ...

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 ...

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 ...

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

Saffron, the most expensive spice in the world, is famous for its unique flavor and color ...

CHICAGO (WLS) -- All this week ABC7 Chicago is Cooking up a Storm in honor of the "The Bear" streaming on Hulu. The show is nominated for several Emmys. Several local restaurants are the backdrop for ...