Herbsaint, the anise-flavored liqueur that we named the restaurant after, was made in New Orleans for many years. It served as an absinthe substitute, offering a similar licorice taste without the hallucinations. While researching old recipes using absinthe or Pernod, I noticed the liqueurs would frequently be combined with brandy, and this appealed to me, since it tempers the strong anise flavor. Just like a sip of Sazerac, anise is not for everyone. But it’s a sophisticated alternative to the classic vanilla version. If you don’t like anise, simply substitute another tablespoon of brandy or bourbon.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.