This recipe is based on one in a magnificent book called Delicias de antaño by Teresa Castelló Yturbide and María Josefa Martínez del Río de Redo. The anise flavor comes from toasted aniseed as well as anise liqueur. These cookies are a unique preparation, because they are submerged in a sweet syrup after baking and dusted with sugar once they’ve dried out.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.