Chettinad cuisine is more about the interplay between spices. Star aniseed and black rice are key ingredients in Chettinad cuisine. The best way to experience this cuisine is to head to local towns.

In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher. Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 ...

Fragrant with anise and bright citrus, these crisp cookies bring the same cozy warmth as a mug of mulled wine—perfect for holiday gatherings, gifting or setting out for Santa. A caprese salad ...

This braised beef recipe shows how to cook beef cubes in a rich savory sauce until tender and flavorful. The beef is simmered ...

This lovely shortbread is spiked with anise seed, an addition that offers an alluring licorice edge. The recipe is from award-winning cookbook author Deborah Madison. She writes about the shortbread ...

A few weeks ago, I spent Shabbat evening at David Suissa’s house. His mother, Suzanne, who was visiting from Montreal, cooked. At the end of the perfect Moroccan-Jewish festive dinner came a plate of ...

Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated from the Culinary Institute of America. She co-authored the cookbook Simple Art ...

Star anise is a striking spice, both in appearance and taste. In Cantonese, it is called bat gok (eight angles, or corners), although it sometimes has more or fewer than eight points making up the ...

Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her ...