Saffron Lane :: Seasonal Food, Celebration + Life bio picture

Welcome to Saffron Lane, a blog dedicated to seasonal food, celebration and life. I'm Elizabeth, a chef, food writer, recipe developer and food stylist.

My culinary career began at an early age. While other ten-year-olds were setting up lemonade stands, I was meticulously crafting gourmet chocolates and picking fresh berries from the backyard (to pair with them, of course) for my stand. Among the many lessons that summer, I learned that chocolate doesn't sell very well after hours melting in the sun, no matter how great it tastes.

Raised in a passionate family full of inspired cooks and culinary entrepreneurs, food was always the focal point at family get-togethers. With a bi-coastal upbringing, I was exposed to a wide variety of cuisines and quickly learned the importance of eating locally.

After years of study and hands-on experience in various culinary styles, my focus came full circle when I moved to San Francisco in 1999:

Simple, seasonal, style-driven and beautifully presented food, recipes and photography.

Channeling my energies towards a career I love proved to be the right choice. I was chosen as a finalist on season two of The Next Food Network Star. I've also appeared on Dining Around with Gene Burns and have been featured in The James Beard Foundation's JBF Notes. My work has appeared on Shape.com, SFGate, Slow Food Marin, MoreMarin and in Edible Marin & Wine Country. I'm also a regular contributor to the innovative recipe-search site, Gojee.com and a featured author on Glam Media's Foodie 100.

My goal with this blog is to inspire you. I’d love to get you in the kitchen more often (because you want to) and ignite (or reignite) a strong sense of curiosity about food. After all, good food evokes memories, pleasure and emotions -- the fun and most essential things in life.

I’d also like to invite you to celebrate more often. Throw parties for the people you love, celebrate the milestones and savor life ... with a big dose of passion.

To connect: inquiries[at]saffronlane[dot]com

All of the content on this website is original content produced by me, unless otherwise noted. All content is under copyright and may not be used without permission. If you’d like to use a photo or recipe, please just email with your request. I’m usually more than happy to share.

Rustic Fall Cooking :: Black Cardamom

October 6, 2011

You’ve probably seen green cardamom and, chances are, you’ve become mildly obsessed with it both in sweet and savory preparations. Like green cardamom, these black pods also cool the body when hot and warm the body when cold, but they have a completely different flavor profile. Often found in garam masala and tandoori spice mixtures, the distinct characteristics make them perfect for fall and winter cooking.

Still highly aromatic, black cardamom has incredibly deep, smoky notes. You know the scent on a cold fall day when fireplace smoke gently perfumes the crisp air? That’s what you’ll get from these little dark pods. They’re spicy, can be used quite liberally, and impart a bold rustic flavor to anything they come into contact with.

Try throwing a couple crushed pods in soups, hearty stews, and braised meats or simply in some steamed rice or barley. The only rule of thumb to remember is that, unlike green cardamom, it’s best to keep the seeds intact in the pods.

Happy cooking!