My Christmas fantasy always involves dispensing with gifts, stopping the music and replanting all those doomed trees. But there’s no way I would pass up baking cookies with ginger, doctoring eggnog ...

I love the intense, licorice-y flavour of aniseed, although it’s not a spice everyone appreciates. To me, it seems a little old-fashioned, perhaps because of the vintage-looking packaging of Flavigny ...

The other day, a food-in friend was sharing with me the pleasures of eating Guyanese-style Aniseed Biscuits. I have to confess that my memory of the biscuit was not as vivid as his; I vaguely remember ...

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you. Preheat oven to 200°. Toast 1 Tbsp. aniseed in a dry small skillet over medium heat, tossing often, until fragrant, ...

In a small saucepan over medium heat, combine figs, sugar, lemon juice and water. Bring to a boil for a minute or two, stirring occasionally. Lower heat to a simmer, add spices and salt, and continue ...

Easy-bake cookies with an aniseed twang and a soft, citrussy icing Aniseed is one of those flavours you either love or hate. It’s similar to liquorice (which I can’t stand), but a little aniseed ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Pears and apples can be successfully interchanged in dishes. Apple and roast pork is a classic ...

"You can make this cake (sfouf) either square or round and I love having this for breakfast with a cup of tea or as a sweet treat in the afternoon with cup of coffee," says Jackie Chahine of ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. European ...

Traditional Italian desserts are usually egg-rich baked goods. For example, Sicily has its cassata, a sponge cake layered with ricotta and candied fruit, and covered in royal icing. Tuscans have a ...

Though summer seems close at least on the calendar, the temperatures have not been promising as of late. Since I moved to Scotland, I so look forward to the sun, something that would be unheard of ...

Without doubt, red mullet is going to require a good fishmonger. My local fish man, Jerome, isn’t only an expert filleter, but a Frenchman who knows his rougets well indeed. Just to watch him at work ...