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Fennel

A collection of news and information related to Fennel published by this site and its partners.

Top Fennel Articles

Displaying items 205-216
  • The Gossiping Gourmet: Tamarind brings a taste of India to O.C.

    The Gossiping Gourmet: Tamarind brings a taste of India to O.C.
    From London's Mayfair area, Tamarind of London comes to Newport Beach with the tandoori-based cuisine of Northwest India, sporting an American accent. Here, the elegant Michelin-starred dining establishment has relaxed into Orange County's more casual...
  • Thursday, January 19, 2012

    HEALTHY COOKING FOR 201 Planning on cooking better in 2012? This morning  FOX43 Morning News was joined with Chef Betsey Gerstein Sterenfeld with Essen to talk about cooking healthier for a new you in the new year.      SUMAC FLANK STEAK  WITH...
  • March 26: Lunchbreak - Pacific Reef Fish with Tomato, Nicoise Olive, Caperberries, Braised Baby Fennel

    March 26: Lunchbreak - Pacific Reef Fish with Tomato, Nicoise Olive, Caperberries, Braised Baby Fennel
    Urban Union 1421 W. Taylor Street Chicago (312) 929-4302 www.urbanunionchicago.com Pacific Reef Fish with Tomato, Nicoise Olive, Caperberries, Braised Baby Fennel Ingredients: 6 oz of reef fish 1 cup of whole San Marzano tomatoes, roughly chopped 3 Tbs...
  • Fennel & Chevre Canapé with Strawberry Confit

    Fennel & Chevre Canapé with Strawberry Confit
    Ingredients: 1 Tablespoon butter 1 Tablespoon extra-­¿virgin olive oil 2 medium fennel bulbs, finely diced ¼ yellow onion, minced 2 pinches of salt, divided Pinch of sugar 1 teaspoon balsamic vinegar (optional) 10-­12 strawberries, hulled and finely...
  • Chef Richard Blais Spicy BouilliaBlais

    Chef Richard Blais Spicy BouilliaBlais
    Chef Richard Blais’ Spicy BouilliaBlais   Prep: 55 minutes                                                                                   Makes: 4 servings Cook: 20 minutes Makes: 4 servings   2 lemons, medium 2 tablespoons plus 2...
  • Dining review: Fatty's keeps it really vegan

    Dining review: Fatty's keeps it really vegan
    Situated in what looks to be a deco-style former garage, with concrete pillars framing floor-to-ceiling glass and lights dangling from its exposed-beam ceiling, Fatty's & Co. beacons passersby on Colorado Boulevard. The airy cafe's taupe and tawny walls...
  • Recipe: Grilled pork steaks with fennel

    Recipe: Grilled pork steaks with fennel
    Grilled pork steaks with fennel Total time: 20 minutes, plus resting time for the steaks Servings: 6 to 8 Note: If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone. 3 tablespoons fennel seeds 2...
  • Monterey Bay sardines with frisée salad

    Total time: 45 minutes Servings: 4 Note: From chef Philip Wojtowicz of Big Sur Bakery & Restaurant. Check Santa Monica Seafood, King Fish in Glendale or Los Angeles Fish Co. for availability of sardines. 5 basil leaves 2 parsley leaves 1/4 cup golden...
  • Recipe: Fennel and red onion salad with pickled figs

    Total time: 40 minutes plus pickling time Servings: 6 Note: BY Russ Parsons. Published September 28, 2005. Quick-pickled figs 1 1/2 cups water 1 1/2 cups red wine vinegar 1 cup sugar 1 (1 1/2 -inch) cinnamon stick 4 whole cloves 6 whole allspice...
  • Recipe: Cold-poached halibut with fennel-olive salad

    Recipe: Cold-poached halibut with fennel-olive salad
    Total time: 1 hour, 10 minutes Servings: 4 1 pound fennel bulbs, with fronds 3 cloves garlic, crushed Salt 1/4 cup chopped, pitted green olives 2 tablespoons chopped walnuts 1 clove garlic, minced 3 tablespoons extra virgin olive oil 4...
  • Recipe: Fennel and onion soup

    Recipe: Fennel and onion soup
    Total time: 2 hours, 25 minutes Servings: 4 to 6 Light vegetable stock 1 tablespoon olive oil 2 cups finely diced leeks, white part only (about 2 to 3) 1 cup finely diced carrots (about 3 medium) 1 cup finely diced celery (about 2 stalks) 3 whole...
  • Recipe: Concord grape flatbread

    Total time: About 1 hour, plus rising time Servings: 16 Note: From test kitchen director Donna Deane. 2 packages active dry yeast 1 cup warm water (110 to 115 degrees) 3 cups flour, divided, plus additional for kneading 3 tablespoons plus 1 teaspoon...