Basil and anise crème brûlée

I’ve yet to meet anyone who doesn’t like crème brûlée, and this slightly unusual variant will surprise and satisfy even a purist. The delicate balance between the basil and anise is a perfect accent to this most sublime dessert.

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Citrus lassi with fresh mint and crushed anise seeds

Packed with immune-boosting vitamin C and loaded with vibrant flavors, this citrus lassi is incredibly refreshing. It’s also lighter than most lassis (or smoothies) – a perfect treat for breakfast, or something to enjoy anytime you might need a pick-me up.

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Golden and Red Beet Salad with Anise Vinaigrette

These colorful roots are never more delicious than when prepared simply. Here they’re baked until perfectly tender and dressed with a delightful anise-flavored vinaigrette.

When crushed in a mortar, the anise seeds impart a delicate licorice-essence to the beets, making this unfussy salad a tad exotic.

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Tapas time!

May 27, 2009

Three tapas on blue tray

When Mary Lynn Mitcham, Chief Editor of Rockland Magazine asked me to do a feature on tapas, I was thrilled. After all, I simply adore tapas!

But what are tapas, exactly? Traditionally, they are little bites that accompany a glass of sherry or wine and served in bars all over Spain.

For Spaniards, going out for tapas is not so much about the food as it is a life style – a perfect way to mingle and socialize after work or while on a lunch break. Many tapas bars serve only the specialty of the house, so it’s not unusual for people to practice tapeo, or tapas bar-hopping. What I love most about the idea, though, is the spontaneity of it all — something that’s certainly very adaptable to home entertaining, and a whole lot of fun to boot!

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