Name: Pineapple Anise Sherbet
Cook time: 30 min
Total time: 6 hr (includes chilling and freezing)
Yield: Makes about 2 quarts
Ingredients: 2 cups water; 1 2/3 cups sugar; 2 teaspoons anise seeds; 1 teaspoon Pernod or other anise-flavored liqueur (optional); 1 (4-lb) pineapple (labeled "extra sweet"), trimmed, peeled, halved lengthwise, and cored; 1 tablespoon fresh lemon juice; an ice cream maker

Image may contain Food Confectionery Sweets and Plant

Pineapple Anise SherbetMikkel Vang

Our food editors find the texture of pineapple sherbet so much lighter and fluffier than that of other sherbets and sorbets — it practically has the weightlessness of granita. It provides a wonderful, tangy balance to the rich ambrosia cake and is delicious on its own, too.

Cooks' note:

Sherbet can be made 3 days ahead. Let soften slightly before serving.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

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.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.