I have a strange infatuation with star anise, so I was sold on this recipe from The Breakaway Cook from the very beginning. But my enthusiasm only strengthened when I realized it'd be served with Meyer lemons, which are roasted on the same baking sheet as the chicken. I could just smell the fragrant chicken pieces before ever walking into the kitchen. More

When I open my spice cabinet, I'm bombarded by aromas. Curry spices, sweet spices, souring agents, dried and fermented fruits, herbs, and chiles all compete for my attention. But one spice never fails to grab it: star anise. It's alluring and potent, the exotic idealized. To taste star anise is to understand the full power of spices—their depth of flavor and their near-endless complexity. Cardamom may be called the queen of spices, but this is the crown jewel. More