Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...
Leeks and potatoes join the fennel here, first sauteed, then simmered with white wine, chicken stock, bottled clam juice, and tomatoes. Because leeks can be sandy, soak them after slicing (lift ...
Transfer to a serving bowl or large platter, scatter the reserved fennel fronds on top and serve. White balsamic vinegar >> 2 tablespoons white wine vinegar plus 2 teaspoons honey. Vegan? >> Use maple ...
For the dressing, combine the olive oil, white wine vinegar, mustard ... the oven and allow to rest for at least 5 minutes. Put the fennel slices onto a plate or dish. Drizzle with the vinaigrette ...
Freshly cut watermelon chunks infused with fennel syrup and topped with lime juice. Little Red Riding Hood is a perfect drink to enjoy on a hot summer day.
Set aside. Peel jicama and cut into thin matchsticks about 2 inches long. Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 ...
Pair it with either a juicy Spanish white, a French rosé, a light Spanish red or all three! Swati Bose and Kabir Amir, wife-and-husband co-owners of Flight Wine Bar in Washington, D.C., share their ...
His tomatoes are dressed with locally fermented shio koji, macadamia cream and a vibrant spring onion oil. The al dente cavatelli with pork and fennel sausage includes his broccoli too, with ...