Saffron Oil

This golden oil is so intensely flavored you need only a few drops per serving. Drizzle over seafood or tomato dishes, into soups and broths, or over pasta or potatoes and beans.

• In a small jar, crush 2 large pinches of saffron threads with back of a spoon (you should have about 1 teaspoon crushed saffron).

• Stir in 2 teaspoons hot water. Let it steep for 10 minutes.

• In a small saucepan, heat 1/2 cup each grape-seed and extra-virgin olive oil over low heat until hot.

• Pour content of saucepan over saffron in jar, cover, and shake jar.

• Set aside to infuse for at least 24 hours before using.