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Thumb_12597_Pastis Negroni

Thumb_12597_Pastis Negroni

A takeoff on the classic Italian apéritif, Negroni -- roughly equal parts gin, campari and vermouth -- this licorice-y version made with pastis is less bitter and even more refreshing. It's a perfect pre-dinner drink in the summer.

Thumb_8385_Shaved Fennel Salad With Lemon And Olive Oil

Thumb_8385_Shaved Fennel Salad With Lemon And Olive Oil

In this simple side salad, thinly sliced fennel is highlighted with a vinaigrette of olive oil and lemon juice. Take advantage of the fresh bulbs at the beginning of fall for the tenderest results.

Thumb_12556_Cornmeal And Pastis Cookies

Thumb_12556_Cornmeal And Pastis Cookies

Freshly ground anise seed pumps up the pastis flavor without making these cookies too boozy. They would be great with fresh fruit or vanilla ice cream -- or both! This recipe was featured in Root Source: Pastis. Congratulations to Cooking 4 The Week for winnng the Root Source Challenge.

Thumb_12504_Pastis-Flamed Shrimp

Thumb_12504_Pastis-Flamed Shrimp

This is a beautiful, dramatic way to infuse shrimp with anise flavor. Unpeeled shrimp retain the most flavor, but you can peel and devein them before cooking if you like. Don't use more pastis than the recipe calls for (and have a lid on hand to cover the pan if the flames get too high). You can read more about this recipe on the Cookthink blog.

Thumb_4727_Roasted Fennel And Potatoes With Fennel Seed

Thumb_4727_Roasted Fennel And Potatoes With Fennel Seed

Mixing fennel and fennel seed with potatoes is an aromatic departure from basic roasted potatoes. Try substituting different seeds like mustard, caraway or cumin, or a teaspoon of a ground spice like paprika or nutmeg.

Thumb_12408_Classic Pastis

Thumb_12408_Classic Pastis

This is the classic aperitif of the southern French region of Provence. Flavored mostly with anise seed, pastis is diluted with however much water you'd like. One way to stretch the drink out is to start strong and keep adding water until you end up with a cloudy, light last gulp.

Thumb_13139_Mustard-Tarragon Vinaigrette

Thumb_13139_Mustard-Tarragon Vinaigrette

Tarragon's subtle, licoricey flavor takes a basic vinaigrette from simple to elegant. Dijon mustard adds body, roundness and helps emulsify the dressing. Be sure to add the tarragon just before serving the vinaigrette; too much time in acid will turn the leaves dark.

Thumb_12594_Mussels With Tomato, Pastis And Wine

Thumb_12594_Mussels With Tomato, Pastis And Wine

Don't be fooled by how fancy they look -- mussels are the ultimate easy seafood. Clean them, sauté them, steam them up, and presto -- you'll have a dish everyone will "ooooh" over. With the addition of pastis, these have a decidedly Provençal flavor.

Thumb_13151_Tarragon Vinaigrette

Thumb_13151_Tarragon Vinaigrette

Tarragon's subtle, licoricey flavor takes a basic vinaigrette from simple to elegant. Be sure to add the tarragon just before serving the vinaigrette; too much time in acid will turn the leaves dark.

Thumb_13652_Creamy Spinach And Tarragon Soup

Thumb_13652_Creamy Spinach And Tarragon Soup

This cold soup provides great flavor with minimal effort and can be made a day or two ahead. Depending on the size of your blender or food processor, you may have to do this in batches. Read more about this recipe at the Washington Post.

Thumb_13171_Seafood Sausage

Thumb_13171_Seafood Sausage

This sausage is a delicately emulsified mousseline, encased in plastic wrap for poaching. Do not overpoach or you will create a broken-mousse mess. Read more about this recipe at the Washington Post.

Thumb_9218_Stir-Fried Napa Cabbage With Dried Shrimp

Thumb_9218_Stir-Fried Napa Cabbage With Dried Shrimp

Straw mushrooms are optional but they transform this humble recipe and add extra flavor, texture, and color. Read more about this recipe at Rasa Malaysia.


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