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fennel

Creamy Farro with Honey-Roasted Grapes

March 28th, 2011

Creamy Farro with Honey-Roasted Grapes

What with holidays and more holidays and birthdays taking precedence, I didn’t get to tell you about this fantastic breakfast I made like three weeks ago. Similar to wheat berries, farro is apparently something you can eat for breakfast. Hearty and satisfying, a little bit sweet, a little bit creamy, a little bit licoricey, this [...]

Smoky Spanish Carrots with Fennel and Toasted Hazelnuts

January 12th, 2011

Smoky Spanish Carrots with Fennel and Toasted Hazelnuts

When you make these carrots (and you will make them), do yourself a favor and double the recipe because it’s really disappointing first of all to only have a teensy bit of them left over and more disappointing still to come home after a long, hard day of work and gym to discover that that [...]

Fennel-Dusted Chicken with Brown Butter and Capers

September 3rd, 2010

Fennel-Dusted Chicken with Brown Butter and Capers

This is the week of ridiculously quick and easy pan sauces. Like, requires-three-ingredients-takes-two-minutes quick and easy. It’s also the week of working through some of the recipes I tore out of my Gourmets over the years. Sigh. They really make me miss that magazine. There were so many dishes like this one and the salmon, [...]

Ginger and Lemon Roasted Chicken with Braised Fennel

July 6th, 2010

Ginger and Lemon Roasted Chicken with Braised Fennel

Well now that summer’s in full swing, an oven-roasted chicken is probably one of the last things you want to be making, right? In fact, I’ve probably picked the worst possible day to present you with this recipe, what with temperatures in these parts reaching record highs. You’d probably prefer a recipe for, say, beer-can [...]

Rosemary Braised Fennel

April 21st, 2010

Rosemary Braised Fennel

Sometimes this happens. I’ll be on the fence about posting a recipe, and then I’ll have the leftovers, and realize that oh, yes. People must be told of this. Now I am not a fan of fennel in its raw form (licorice, blech!), which is what drew me to this dish initially. Clotilde, creator of [...]

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