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An elegant tomato bisque combines the flavors of fresh basil with anise liqueur and fennel seed. It's delicious as a soup or even ladled over hot cooked pasta.
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These quick pickled radishes are ready in minutes and add flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches.
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The sauce is good on just about anything from pork, chicken, and seafood.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
www.delish.com
Lovers of chicken livers will find this dish a treat, and we think even those who are skeptical will fall for these morsels with their crisp coating and subtle cheese flavor.
www.delish.com
Take your basic Caesar salad to the next level.
www.simplyrecipes.com
Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Oats, flax seed, peanut butter, and chocolate chips are mixed together into compact, energy bites for on-the-go snacking.
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Chrabeli are delicious Swiss anise crescent cookies. Beware if you're looking for a quick recipe -- these must rest for several weeks before they are ready to be eaten.
Ingredients: eggs, sugar, kirsch, salt, anise seed, flour