What’s gorgeous enough to serve at a holiday gathering, but easy enough to indulge in whenever you feel like it?
It’s that time of year again, lots of parties, potlucks and bring-a-dish moments, when you have very little time to be messing around in the kitchen.
Fennel gratin to the rescue! It can be easily transported, made ahead of time, and did I mention delicious??Read More
My latest obsession: making bolognese sauce with pork sausage meat. Swap out the ground beef for pork and it’s a whole new world. I use my basic bologenese style recipe and the only other addition is a stalk of dried fennel weed.Read More
Fennel Field I’m not done exploring the fennel and bay flavor duo. It worked very well with roasted orata (sea bass). The fennel branches and dry bay leaf went into the fish cavity, along with a bit of mint and parsley stems. It totally rocked as base for seafood risotto!Read More
There is an unexpected synergy between these two flavors that surprises me. They get along like Nick & Nora Charles of The Thin Man films, feisty, combative but ultimately they very elegantly get the job done.Read More
Why did fennel make one’s heart go pitter pat? Fennel salad, roasted fennel, fennel seed, fennel flowers, a celebration of all the reasons we love fennel.Read More