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3. Peel and halve the pears. With a spoon, scoop out the cores and discard. In a large saucepan, combine the Riesling, water, sugar, vanilla bean and seeds, orange zest and star anise pods.
Typically used in savory dishes like chicken pot pie, this bright herb brings a subtle anise note that’s delicate enough to please the licorice-averse, along with an almost vanilla-soft finish ...
You may have seen crisp, anise-y fennel bulbs dotting the famers' market stands, nuzzling up alongside sweet delicata squash and tart apples. The three find their way into this healthy side dish ...
Satureja thymbra, commonly known as savory of Crete, whorled savory, pink savory, and Roman hyssop (Arabic: za'atar rumi; za'atar franji), [2] is a perennial-green dwarf shrub of the family Lamiaceae, having strongly scented leaves, native to Libya, southeastern Europe from Sardinia to Turkey; Cyprus, Lebanon, Israel and the Palestinian Authority.
It is neither sticky nor dry and crumbly, but soft, moist, and with a fine, uniform grain. The essential flavour is of freshly cooked rice, but it may be sweetened a bit if eaten by itself as a snack instead of as accompaniment to savory dishes. Most puto cooked in the Tagalog-speaking regions may contain a small quantity of wood ash lye.
Pan-fried savory pancake made from flour and various other ingredients Okoy: Philippines: Fried savory fritter made from glutinous rice and shrimp, pumpkin, or sweet potato Oliebollen / Smoutebollen: Netherlands and Belgium: Literally "oil balls" or "lard balls", referred to as "Dutch doughnuts" (or occasionally as 'Dutch Donuts').
Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
The true secret ingredient, though, is five-spice powder, which features warming spices like star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel. Pasta with Pumpkin Vodka Sauce by ...
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