In Italy, wild fennel grows literally wild, all over the place, especially in the south of the peninsula. Duringmy travels across America, I also found it abundant as well, wild and cultivated, but the wild fennel grows especially aromatic in California. You can buy wild-fennel seeds to make this recipe, but you can just as well harvest them in the wild by picking the dried flower tops that harbor the fennel seeds in late summer. The anise-licorice flavor brings freshness to any meat when used as a rub.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.