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.
Tag Archives: rosemary
September 19, 2011
  Comfort food has been on my mind a lot lately. Strangely, I’ve been craving foods from my childhood. Things I would normally never gravitate towards. Buttered egg noodles, for instance. Don’t get me wrong, they’re pretty darn fantastic but it’s an odd anomaly for me, nonetheless. Maybe my body knows fall officially arrives...
Tags: baby beets, baby chiogga beets, comfort food, comfort food recipes, compound butter, compound butter recipes, coriander butter, easy fall sides, easy side dishes, fall herbs, fall side dishes, herbs for fall, maldon sea salt, organic butter, parsnips, rainbow carrots, roasting root vegetables, rosemary, sage, side dishes for entertaining, simple side dishes, sweet potato recipes, thyme, turnips, using fresh herbs, winter side dishes
Elizabeth
Thanks, Kasey. I’m not sure buttered egg noodles count as a “fall dish” but I can get behind roasted root vegetables any old time. 
The vegetables look so pretty and I love the idea of your coriander butter. I must admit that buttered egg noodles are my go to comfort food as well.
Elizabeth
Thanks, Jess. I’m really glad to know I’m not alone with that one. There’s just something “magical” about them, isn’t there? 
These gorgeous root vegetables with salted coriander butter are a wonderful compromise! I sometimes forget about flavored butter, but it is a beautiful thing.
Elizabeth
Thanks, Nicole. Yes, compound butter is often overlooked but really elevates even the simplest dish! 
Last night a friend and I were talking about the weird food we ate as kids. I mean, potato chips on a casserole! It’s crazy stuff – but nostalgic comfort has quite a pull. I love the coriander butter. I think I’m going to follow your lead this winter and infuse lots of butters for maximum flavor. 
Scotty
Two other ingredients also make for some great comfort in this recipe: brussel sprouts and balsamic vinegar and I just love the look (and taste) of golden and red roasted beets. Be well E!
Elizabeth
Very true, Scott. Balsamic (preferably aged) and root vegetables are a match like no other!
August 23, 2011
 Last week, I received my first inquiry from a book agent! Truth be told, I can’t say I’ve been anxiously sitting around just waiting for this to happen. While I hope to write a cookbook someday, I often tell myself I’m not ready … just yet. Maybe it’s because I’m not sure I’ve paid... 
Tags: bone-in pork chops, book deal, dried chili, fall dinner party ideas, fennel, getting a cookbook deal, membrillo, pork chop recipe, pork chops, quince paste, recipes for pork, rosemary, stuffed pork chop recipes, stuffed pork chops
13 comments 
Wow, Beth. First, congrats – that is a HUGE compliment and an acknowledgment of your work. Second, it takes a lot of courage to say no to something that seems that it’s a no-brainer but just doesn’t feel right. I am sure that you made the right decision for yourself. I’m sure the right thing will come along
Elizabeth
Thanks, Kasey! I completely agree (and am counting on it).
Congratulations! I think it’s great that you listened to your gut. I am inclined to say yes to everything that comes my way, and I’m learning to make better choices so I won’t die of exhaustion.
Elizabeth
Thanks, Jess. I used to be much more that way (especially with big things like this) but I’ve learned the hard way that sometimes things don’t always “work out”. Happy you’re making good decisions for yourself, too (exhaustion is never a good thing)!
Gorgeous pork chops!! Good for you, for listening to and knowing yourself. Your hard work and dedication most definitely shines here on the blog. Crossing my fingers that the next opportunity that comes along is the right one
Elizabeth
Aww, thanks so much, Nicole. I think some people feel as if it’s important to take opportunities even if they’re not entirely right for fear of sending the wrong message or losing future opportunities. I guess I’d rather sit idle and quietly wish for “the one” than keep myself busy with projects that aren’t for me. Hopefully, my tactic pays off. 
WOW! Congratulations!! You know you’re doing the right thing when a book agent comes along and asks you if you’d consider writing a book. Just keep doing what you’re doing and I’m sure everything will fall in its proper place. The right book at the right time. And those pork chops are so simple to make and so pretty. That slideshow of photos certainly looks book-worthy to me!
Elizabeth
Coming from you, that means the world, Jun. Thank you. Yes, this is just one more test of patience (and persistence), to be sure. 
Christine
You are a wise woman. Always listen to those inner voices. They rarely steer you wrong. Congratulations on the offer…. and congratulations on the decision!
Elizabeth
Thanks, Christine. Yep, it’s so true!
So impressed on all fronts! One, that you received an offer and two, that you had the wisdom to realize that it wasn’t the right project to take on.
Thanks, Kimberley — and welcome back! Hope you had a great trip! Yeah, it’s pretty hard to talk yourself into something that just doesn’t feel right. Onto the next… |
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