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
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Ludovic LeFebvre
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during...
Author: Alison Roman
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick. Feel free to swap in whatever protein and roasted vegetables you may have...
Author: Molly Baz
Author: Sheila Lukins
Author: Charles Clark
Author: Mary Tripoli
Author: Jody Adams
Author: Ross Dobson
Author: Joanne Weir
Give this grilled cheese a fennel flavor.
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems....
Author: Josh Walker
Author: Bon Appétit Test Kitchen
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light...
Author: Maggie Hoffman
Author: Diane Phillips
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed...
Author: James Syhabout
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
Author: Elise Bauer
Author: Tim Mondavi