1,337 seared recipes

Shanghai-style braised duck simmered for two hours in dark and light soy sauce with star anise, ginger, and scallions, then honey-glazed and roasted until the skin crackles. Chopworthy.

A Greek homemade sausage with Mediterranean flavors and chunks of feta cheese embedded in the sausage.

Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Traditional Norwegian anise syrup cookies made with honey, dark corn syrup, and star anise, finished with a warm powdered sugar glaze. Soft, fragrant, and sweetly spiced. Makes 4 dozen.

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For Chinese New Year, this vegetarian ham is always welcomed.

Classic Chinese five spice chicken marinated in soy sauce with ginger, star anise, cinnamon, and cloves, then baked until the skin turns golden and fragrant. A simple, aromatic main dish with just 10 ingredients.

Cranberry fool dessert with homemade orange and star anise cranberry sauce swirled into whipped cream. A make-ahead holiday dessert that chills for up to 6 hours.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Fruit-glazed roasted pork chops with a tangy orange marmalade, soy, lemon, ginger, and star anise glaze. Thick-cut chops brushed and basted to sticky, caramelized perfection.

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.

Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.

Warming beef congee with rice simmered to a thick, silky porridge in stock with star anise, ginger, and garlic. Rump steak and snow peas stir in at the end for a hearty one-pot bowl.