71 aniseed recipes

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Pan-seared scallops with fennel over soba noodles plates golden-crusted scallops on Japanese buckwheat noodles in a Pernod and orange pan sauce. East-meets-West restaurant plating at home.

So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)

Sugar-free chocolate coating melts together with crunchy cereal and seeds, then hardens into bark candy that's perfect for diabetics or anyone watching their sugar intake without sacrificing sweet treats.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Pork chops seared then simmered in a roasted poblano-cilantro sauce spiked with cumin and coriander. A fast, Southwest-style skillet dinner with mild smoky chile heat, on the table in about 20 minutes.

If you want to try something new for dinner, then you'll enjoy this delicious dish made with bacon slices, jalapeno peppers and pinto beans.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.