Author: Shelley Wiseman
Author: Elisa Mazzaferro-Rosenberg
Author: Molly Stevens
Author: Donna Hay
This sheet-pan sausage dinner is here for you when doing a pile of dishes isn't on your to-do list.
Author: Claire Saffitz
Author: Jamie Purviance
The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese...
Author: Kathy Cary
Author: Suzanne Goin
Author: Bon Appétit Test Kitchen
Quick and easy roasted fennel recipe. Sliced fennel oven roasted in olive oil and balsamic vinegar.
Author: Elise Bauer
Author: Nancy Oakes
Author: Adam Sappington
Author: Fran McCullough
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Author: Claire Saffitz
Author: Carolyn Clark
Author: Mary Sue Milliken
Author: Ludovic LeFebvre
Author: Anna Thomas
Author: Maria Speck
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with...
Author: Ruth Cousineau
Author: Andrea Albin
Author: Rick Rodgers
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half...
Author: Alison Roman
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
Author: Rick Martinez
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add...
Author: Andy Baraghani
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
Author: Elise Bauer
Author: Josie Le Balch
Author: Bon Appétit Test Kitchen
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Author: Molly Baz
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Steve Silverman