Browse Saffron Moss's Recipes

Spicy kimchi and crisp cabbage tossed with day-old rice, soy and sesame, topped with a runny fried egg.

Soft spiced hot cross buns studded with raisins and apricot glaze. Makes 12.

Flaky crescent dough layered with creamy cheesecake and cinnamon-sugar — melt-in-your-mouth bars for Cinco de Mayo.

Tender tuna marinated in ponzu atop seasoned sushi rice with cucumber, radish, avocado and sesame for a refreshing meal.

Thin, crunchy seed crackers with flax, sunflower, sesame and chia — gluten-free, vegan snack for dips and cheese.

Creamy crab-stuffed deviled eggs with Dijon, celery and Old Bay — chilled, tangy, and crowd-ready.

Seared beef medallions enveloped in puff pastry with mushroom duxelles and prosciutto, finished golden and crisp.

Buttery shortbread, tangy rhubarb, and silky custard bake into bright, sliceable springtime bars.

Strawberries, baby spinach, goat cheese and toasted nuts tossed in a bright balsamic dressing.