Search Results (932 found)
cooking.nytimes.com
Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
www.delish.com
Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Any sage-spiked pork sausage can be used as the filling for this luscious potato cake.
www.foodnetwork.com
Get Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette Recipe from Food Network
www.foodnetwork.com
Get Pork Tenderloin with Lemon and Fennel Recipe from Food Network
www.foodnetwork.com
Get Perfect Roast Chicken Recipe from Food Network
cooking.nytimes.com
Make this simple fennel-scented sausage to toss into pasta or onto pizza Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil
www.foodnetwork.com
Get Pacific Cod and Clam Cacciucco Recipe from Food Network
www.chowhound.com
A grilled mackerel recipe inspired by a mixture of the Spanish and French flavors of tapenade, tomato, fennel, capers, and saffron.