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!
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.