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Absinthe (/ ˈæbsɪnθ, - sæ̃θ /, French: [apsɛ̃t] ⓘ) is an anise -flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. [1] Historically described as a highly alcoholic spirit, it is 45 ...
In this healthy casserole --sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve ...
Serve very cold. Herbsaint was and still is used in several cocktails, including: Herbsaint frappé. Pour two ounces of Herbsaint into a thin six-ounce glass. Fill the glass three-quarters full with cracked ice. Add a half teaspoon of simple syrup or sugar and two ounces of carbonated or plain water, then fill glass with more cracked ice.
This mini quiche recipe uses classic Provençal flavors--garlic, oil-cured olives, anchovies, caramelized onions--to season these very-green egg cups.
4. Louisa Adams’ Clam Chowder. Louisa was the wife of John Quincy Adams, and she had a very simple four-ingredient recipe for clam chowder with just clams, butter, flour, and milk. This recipe ...
Pastis was created years following the prohibition of absinthe, and traditionally does not contain grand wormwood (Artemisia absinthium), the herb from which absinthe derives its name. Also, pastis far more commonly obtains its anise flavour from star anise , [ 9 ] [ 10 ] [ 11 ] an Asian spice, whereas absinthe traditionally obtains its base ...
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Artemisia pontica, the Roman wormwood or small absinthe, is an herb used in the production of absinthe and vermouth.Originating in southeastern Europe (the specific name refers to the Pontus area on the shores of the Black Sea [1]), it is naturalized over much of Eurasia from France to Xinjiang, and is also found in the wild in northeastern North America.