Add Yahoo as a preferred source to see more of our stories on Google. Triple anise chicken salad with fennel fronds and biscuits on serving plate - Julie Kinnaird/Chowhound Ready to give your bland, ...

In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher. Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 ...

Fragrant with anise and bright citrus, these crisp cookies bring the same cozy warmth as a mug of mulled wine—perfect for holiday gatherings, gifting or setting out for Santa. How to make crunchy half ...

Chettinad cuisine is more about the interplay between spices. Star aniseed and black rice are key ingredients in Chettinad cuisine. The best way to experience this cuisine is to head to local towns.

From the Recipe Creator: You’ll need a bit of time to prepare this braised corned beef, but the end results make all that time worth it. Cook this for your St. Patrick’s Day celebration or for an ...

This lovely shortbread is spiked with anise seed, an addition that offers an alluring licorice edge. The recipe is from award-winning cookbook author Deborah Madison. She writes about the shortbread ...

Growing up, smelling Italian Pizzelle Cookies with Anise meant that there was a special occasion around the corner like Easter holidays or Christmas time. Mom always had her little recipe book with ...

Seasoning your braised short ribs with sweet cocoa; tangy, lemony sumac; and Urfa—a smoky-hot Turkish chili with dried fruit undertones—is spice heaven. View post: These Tasty Chickpea Recipes Can ...

A few weeks ago, I spent Shabbat evening at David Suissa’s house. His mother, Suzanne, who was visiting from Montreal, cooked. At the end of the perfect Moroccan-Jewish festive dinner came a plate of ...

Star anise is a striking spice, both in appearance and taste. In Cantonese, it is called bat gok (eight angles, or corners), although it sometimes has more or fewer than eight points making up the ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...