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!
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.