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Examples
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That night, we had the bouillabaisse, with fennel, saffron and pernod blending with ocean creatures to re-create the Mediterranean in a bowl.
How to Cook, and How to Live Jason Epstein 2011
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The root of the fennel we eat comes from a plant that looks similar but is Foeniculum vulgare used for the root and to make various anis drinks like absinth, ouzo arak, pernod, pastis etc so popular in Souther Europe, Greece, Turkey etc..
Eneldo 2009
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The root of the fennel we eat comes from a plant that looks similar but is Foeniculum vulgare used for the root and to make various anis drinks like absinth, ouzo arak, pernod, pastis etc so popular in Souther Europe, Greece, Turkey etc..
Eneldo 2009
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The root of the fennel we eat comes from a plant that looks similar but is Foeniculum vulgare used for the root and to make various anis drinks like absinth, ouzo arak, pernod, pastis etc so popular in Souther Europe, Greece, Turkey etc..
Eneldo 2009
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The root of the fennel we eat comes from a plant that looks similar but is Foeniculum vulgare used for the root and to make various anis drinks like absinth, ouzo arak, pernod, pastis etc so popular in Souther Europe, Greece, Turkey etc..
Eneldo 2009
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The incendiary blast of pernod and cognac drenching sizzling prawns and garlic transports me the scarred cobbled streets and ornate wrought Iron terraces of New Orleans.
Bruce Bromberg: A Culinary Road, Best Seen By Bike Bruce Bromberg 2011
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The incendiary blast of pernod and cognac drenching sizzling prawns and garlic transports me the scarred cobbled streets and ornate wrought Iron terraces of New Orleans.
Bruce Bromberg: A Culinary Road, Best Seen By Bike Bruce Bromberg 2011
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The root of the fennel we eat comes from a plant that looks similar but is Foeniculum vulgare used for the root and to make various anis drinks like absinth, ouzo arak, pernod, pastis etc so popular in Souther Europe, Greece, Turkey etc..
Eneldo 2009
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The incendiary blast of pernod and cognac drenching sizzling prawns and garlic transports me the scarred cobbled streets and ornate wrought Iron terraces of New Orleans.
Bruce Bromberg: A Culinary Road, Best Seen By Bike Bruce Bromberg 2011
-
The root of the fennel we eat comes from a plant that looks similar but is Foeniculum vulgare used for the root and to make various anis drinks like absinth, ouzo arak, pernod, pastis etc so popular in Souther Europe, Greece, Turkey etc..
Eneldo 2009
reesetee commented on the word pernod
anise- and licorice-flavored liqueur
February 24, 2007