I remember these cookies with annoyance and affection. Growing up, every year for my birthday my mother would send me to school with her anise seed cookies. Other kids got to bring cupcakes. I was the kid with the anise seed cookies. It’s not that I didn’t like these cookies—I loved them then and I still do. But back then I just wanted cupcakes like everyone else! Today I’m pretty psyched whenever I get a chance to munch on these lovelies. I even made a version of this recipe during an Iron Chef battle and they helped us win!
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.