by Brian | Oct 4, 2018 | Recipes, TBT
Oh, it may be October but in our hearts we cling to summer. This recipe will help you with that effort. I was not a fennel fan until we had this dish. Now, I’m happy to see fennel employed near and far. At Cooking by the Book, Suzen has surrendered. There...
by Brian | Jun 20, 2018 | Recipes
This is a trio of ingredients I would not have expected to see in combination. But, here they are, tossed with a simple vinaigrette, ready for appreciative consumption. Fennel is an acquired taste. I understand that. But, once acquired, it will be your constant...
by Brian | Jan 14, 2018 | Recipes
On cold winter weekends, nothing can match the warmth and aroma of a slow-cooking meat dish, filling the kitchen or the whole house with promises of a luscious meal. The recipe title says “roasted” and the picture shows “simmering” ribs. You do both here, an initial...
by Brian | Nov 21, 2017 | Recipes
The lovely new cookbook The Farm Cooking School offers recipes based on the four seasons. Here’s a fall idea that seems perfect for a holiday table. Apple Tarte Tatin you may have relished. How about savory? How about fennel? This striking photograph, by Guy...
by Brian | Jul 22, 2017 | Dedicated Drinker's Diary, Recipes
“Do you want the tops?” the woman at the Rhinebeck farmers market asked us. It was last Sunday and we had bought fennel for one of Suzen’s classes at Cooking by the Book. The fennel bulb was destined to be shaved thinly and used in a salad. But the tops? Those...