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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.