443 anise recipes

Christopsomo: a traditional Greek Christmas bread with semolina, citrus zest from oranges and tangerines, currants, golden raisins, and a warming blend of cinnamon, anise, coriander, and cloves.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Cantonese salt-baked chicken buried in six pounds of blazing rock salt with ginger, garlic, and scallion stuffing. Hakka-style whole chicken technique that gives you impossibly juicy meat and silky skin.

Seared Cervena Venison with Asian Pan Juice recipe

Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.

Butter-dipped swordfish steaks crusted with a bold spice blend of cayenne, fennel seed, star anise, cinnamon, cloves, and ginger, then broiled until browned and fragrant. Blackened-style with an exotic twist.

Bread machine Swedish limpa rye with anise extract, molasses, orange zest, fennel seeds, and applesauce for moisture. A fragrant, slightly sweet Scandinavian rye loaf with zero hands-on effort. Just press start.

Authentic Sichuan beef stew with star anise, dried orange peel, ginger, and Sichuan peppercorns. Slow-simmered for three hours with hot bean paste and soy. Serve over rice.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Vegan pecan spice cookies sweetened with maple syrup and barley malt. Whole wheat flour, chopped pecans, raisins, and warm star anise, cinnamon, and nutmeg. Dairy and egg free.

Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Chicken simmered in coconut-infused milk with saffron, star anise, coriander, plum jam, and blanched almonds. A fragrant, lightly spiced dish served over rice.

Christmas compote jam blends dried figs, dates, apricots, three nuts, and candied orange in a quince-juice base spiced with cinnamon, clove, cardamom, and star anise. A three-day European holiday preserve worth every step.

Warm poached beef filet with sesame mayonnaise, a star-anise and soy-reduced glaze whisked into mayo with Dijon mustard. A restaurant-style dinner party plate with watercress, chives, and coarse salt.