[Photograph: Nick Kindelsperger] I'm not sure what first caught my eye--the fennel or the fact that this recipe from the most recent issue of Gourmet could be whipped up in less than thirty minutes. But there I found myself...
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I'd cook up a lot more Indian dishes if they didn't involve so many freaking ingredients. Everything that makes the different regional cuisines of India so fascinating also makes them nearly impossible to fit into Dinner Tonight's format. So...
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One thing I love about braised fennel—besides the fact that gentle cooking brings out its sweetness and tones down the anise-y flavor—is that it retains a good sharpness along with its richness. I love braising vegetables because they cook...
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Due to unhappy experiences with licorice at Grandmother's as a child, I've long been an anisephobic eater. I don't think I'm alone—the flavor of black licorice is distinct enough to have long spawned lovers and haters. I was, and...
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When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of...
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Simon Hopkinson, author of this week's Cook the Book selection, Second Helpings of Roast Chicken, doesn't understand the concept of garnishing cream soups. "Why laboriously purée and sieve if you then put the lumpy bits back in?" Croutons, however, he...
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Grapefruits are one of my favorite cold weather foods. Not only are they packed with flu-fighting vitamin C, their bright flavor is like a mini burst of sunshine. Often I peel and eat them unadorned, like oranges or clementines. But...
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Everyone has ingredients they can't resist. Favorite foods that are always kept on hand; items that, when spotted on restaurant menus make a dish impossible not to order. For my mother, it's artichoke hearts. For my boyfriend, it's bacon. For...
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This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on braised fennel. —Ed Levine...
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I picked this one from 1,000 Vegetarian Recipes—a book that I never thought I'd flip through—because I came home with a hole gob of apples from the farmers' market. Sure the pepper, potato, and fennel get much of the...
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