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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.