Makes 6 servings
Fennel Salad With Blood Orange Vinaigrette
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings
Fennel, Cauliflower, Green Beans, and Radishes with Meyer Lemon Vinaigrette
Makes 4 to 6 servings This light and bright salad can be used in endless ways, like tossed with beans for a light supper, as a fresh side alongside grilled meats or fish, or as quick green salad topper. Stir it together with cooked pasta for a cold pasta salad […]
Feta Dipping Oil
Makes 10 servings
Filling Cake Pans for Perfect Results
Whether tried-and-true or new-to-you, some cake recipes leave you guessing when it comes to filling the pan. Here are some basic pan-filling standards for sheet cakes, layer cakes, or the ever unpredictable bundt or tube cakes.
Financiers
Makes about 24 cookies Chef’s Note: You may substitute canned pineapple that has been drained and patted dry.
Fire-Roasted Carrot Hummus
Makes six 2-ounce portions
Fish Poached In Fennel-Orange Broth
This all-purpose poaching liquid is well-suited to a number of fish, so choose what is freshest at your market. Makes 4 servings
Fish Stock
Makes 2 1/2 quarts stock
Fish-Buying Cheat Sheet
Before you can even think about cooking fish, you have to buy it (well, or catch it, if that’s your thing!), and buying fish can be challenging. Is it fresh? Is it the right kind of fish for what you want to make? Where does it come from, and does […]
Five Simple Steps to a More Sustainable Kitchen
These days it seems like we’re all looking for ways to live a little greener—both for our own health and the health of our planet. With that in mind and in an effort to reduce our own personal footprints, it is important to consider the waste we create in our […]
Flat Bread with Fig Preserves, Goat Cheese, Arugula, and Truffle Oil
Makes 4 to 6 servings For The Preserves For The Dough For The topping