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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.