There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...

Fennel, one of the oldest cultivated plants, plays a prominent part in the diets of the Italian people, most especially in Sicily, the island located off the boot of Italy. Fennel is a bulb which is ...

What They Are Known For: Bringing their subtle, deceptively simple style of continental cooking and warm hospitality to New York, by way of London. That’s what they’ve done for their final Slow Food ...

It’s difficult to go wrong with macaroni and cheese. A staple comfort food, its cheesy goodness is loved by kids and adults alike for lunch, dinner or a late-night snack. Even the blue-box variety can ...

4 each 6 oz. skinless halibut fillet or best available white fish (i.e. striped bass, snapper, cod, etc.) 2 each bulbs fennel with tops (cut off tops and reserve. Peel outer layer of the bulb, trim ...

2 large fennel bulbs, stemmed, cored and cut into ¼-inch slices ¼ cup white wine 1 teaspoon orange zest ½ cup fresh orange juice (from 2 navel oranges) ½ cup vegetable stock 2 tablespoons honey ...

Melt 2 tablespoons butter in a large, lidded skillet over medium heat. Add caraway seeds and toast, shaking pan once or twice, until fragrant, about 30 seconds. Add cabbage and sliced fennel, stir to ...

My slogan for 2015? “A chicken in every pot.” Somebody’s already used that? Well, mine comes with recipes to get you started. Take that, Herbert Hoover. It’s about as basic as cooking can get: chicken ...

1. Make small slits evenly over the surface of the pork. Insert a sliver of garlic into each slit. Sprinkle salt and cracked black pepper over the roast and rub in. 2. Heat 3 tablespoons oil in a ...