Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase ...

Stir in the ground fennel seeds and chopped garlic ... pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper. Add enough of the ...

Lidey Heuck’s easy recipe for braised white beans and greens ... pan chicken with sweet potatoes and fennel. The pungent vinaigrette made with pecorino and lemon lifts the sweet, caramelized ...

Anchovies from Italy and Spain, spine-free and served with spicy pink Neonata butter, are worth a visit alone. Rounds of ...

She wanted carbs and cheese, but given her fragile state, she also wanted it quickly. This one-pot wonder ticked all the boxes – the tubetti are cooked directly in a brodo (broth) of vegetable stock, ...

Sauteed fennel makes a flavorful antipasto offering. Garden writer Barbara Damrosch grows fennel, scallions and much more with her husband, Eliot Coleman, at Four Season Farm in Harborside ...

stir small splashes of reserved pasta water into the pot until the noodles are glistening. Spoon into bowls and serve with freshly grated pecorino piled on top. Garnish with parsley.

The brothy soup, originally from the port city of Marseille, combines whatever shellfish and white fish were caught fresh with iconic flavors such as saffron, fennel, tomato and garlic.

Use a fork to beat eggs in a small bowl with a pinch each of salt and pepper, and a small splash of water. In a small skillet, heat a generous pour of olive oil over medium heat. Pour in eggs. The ...