Welcome!
I’m Misty
FOOD WRITER & SPICE-ROUTE WANDERER
Ten years ago I bought a one-way ticket to Marrakech with a notebook and no plan. I came home with forty recipes, a dented teapot and the conviction that the best cooking lessons happen in other people’s kitchens.
Saffron is where those lessons live — tagines and mezze, market guides and spice lessons, written down exactly the way the aunties taught me. Everything is tested in my small kitchen until it works without the view.
Behind the Blog
How it all started
It started with a night market in Bangkok and a bowl of noodles I couldn’t stop thinking about. Then a sumac-dusted salad in Istanbul. Then Rachida’s tagine. I realised every dish I loved came with a person and a place attached — so I started writing all three down together.
Today Saffron is equal parts cookbook and travel journal: real recipes with their passports still attached.
Get to Know Me
Coffee order?
Cardamom coffee, no sugar — I’m already sweet enough.
Sweet or savory?
Savory until 4pm. Baklava after.
Most-used spice?
Saffron on Sundays, sumac every other day.
Dream trip?
The full silk road by train, one market at a time.
Kitchen soundtrack?
Oum Kalthoum while the onions soften.
Always in my bag?
A notebook, a pen and an empty spice tin, just in case.
My cookbook is now available!
The Saffron Table
90 recipes gathered between Marrakech and Anatolia — with the stories of the kitchens they came from.
Frequently Asked Questions
Can I make your recipes without special equipment?
Almost always. Every tagine recipe includes a regular-pot version, and I list substitutions for hard-to-find ingredients right in the ingredient list.
Where do you buy your spices?
Local markets when I travel, and small importers at home. The Shop page lists my trusted staples — saffron is the one worth splurging on.
Do you offer meal plans?
Yes! The free 14-day spice-route meal plan lands in your inbox when you subscribe — dinners, shopping lists and all.
Can I share or translate your recipes?
You’re welcome to share a link anytime. For reprints or translations, just send a note from the contact page.