 Saffron must be warmed to release its flavor and color. Here's the no-nonsense way to roast a great-tasting, juicy bird. Thinly slice steak against the grain and on a bias, and add it to the vegetables. Add the last cup of broth and taste orzo for doneness. To eliminate its gritty texture, cook the cornmeal in the rosemary-flavored milk mixture. It will be added later to ignite the dessert. |
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