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    Mar 16, 2013 |Story| Los Angeles Times

  1. Recipe: Pink grapefruit and fennel salad with crab

     
      Total time: 20 minutes Servings: 4 2 pink grapefruit 1 head fennel 1/4 red onion Salt 1/4 teaspoon red pepper flakes 1/4 cup olive oil 1 cup torn arugula 4 ounces lump Dungeness crab meat 1. Peel the grapefruit and cut it into...

    Tags: Onions, Arugula, Peppers, Grapefruit

    2. Mar 4, 2013 |Story| Los Angeles Times

  2. Fishing for fava recipes -- the hive mind comes through

    Sunday morning I went out to my garden and picked some fava beans. Then, because I&rsquo;m a modern kind of guy, I did what everybody does and posted a picture of them on Facebook and tweeted a link. That&rsquo;s just how I roll these days (<a href=&quot;https://twitter.com/russ_parsons1">@russ_parsons1</a> ... come join the party).
    Sunday morning I went out to my garden and picked some fava beans. Then, because I’m a modern kind of guy, I did what everybody does and posted a picture of them on Facebook and tweeted a link. That’s just how I roll these days (@russ_parsons1...

    Tags: Garlic, Onions, Salt, Social Media, Feta Cheese

    3. Feb 23, 2013 |Story| Los Angeles Times

  3. Market Fresh: Fennel

    It's hard to think about winter in Southern California without fennel. The stuff covers hillsides up and down the coast. You can even find it growing like a common weed in vacant lots. Well, a weed is actually the way many botanists think of it. No matter how delicious cooks may find fennel, it is classified as an invasive species and a particularly pernicious one at that.
    It's hard to think about winter in Southern California without fennel. The stuff covers hillsides up and down the coast. You can even find it growing like a common weed in vacant lots. Well, a weed is actually the way many botanists think of it. No matter...
    4. Feb 11, 2013 |Story| Los Angeles Times

  4. 5 questions for Ori Menashe

    <em>Ori Menashe is chef and co-owner -- along with his wife, pastry chef Genevieve Gergis -- of Bestia, the new Italian restaurant on the edge of the Arts District downtown. Menashe, born in Los Angeles and raised in Israel, formerly worked for Italian chef Gino Angelini but has brought his own sensibilities to fresh pastas, including oxtail-filled cocoa agnolotti and saffron strozzapretti with calamari, currants, marcona almonds and chiles. From his wood-burning oven comes pizzas, whole-grilled orata and, on the weekends, suckling pig. </em>
    Ori Menashe is chef and co-owner -- along with his wife, pastry chef Genevieve Gergis -- of Bestia, the new Italian restaurant on the edge of the Arts District downtown. Menashe, born in Los Angeles and raised in Israel, formerly worked for Italian chef...

    Tags: Foods and Beverages, Dining and Drinking, Restaurants, Lifestyle and Leisure, Sausages

    5. Feb 8, 2013 |Story| Los Angeles Times

  5. Dinner tonight! Crispy chicken thighs with olives, lemon and fennel

    A recipe adapted from Thomas Keller's &quot;Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and you can find the recipe below.
    A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and...

    Tags: Onions, Salt, Peppers, Kosher Salt, Parsley

    6. Feb 6, 2013 |Story| Chicago Tribune

  6. Roast chicken to warm the soul

    The No. 1 trick to roasting chicken: Heat. For perfectly golden skin, turn on the convection setting on the oven, if you have one, or fully heat the oven to 400 degrees. For moistness, let the chicken swim first in a briny solution of water, sugar and salt for a few hours before roasting.
    The No. 1 trick to roasting chicken: Heat. For perfectly golden skin, turn on the convection setting on the oven, if you have one, or fully heat the oven to 400 degrees. For moistness, let the chicken swim first in a briny solution of water, sugar and...

    Tags: Peanuts, Butter, Salt, Chicken, Peanut Butter Cookies

    7. Feb 7, 2013 |Story| Los Angeles Times

  7. Del Popolo: in San Francisco, pizza for the people

    Jon Darsky, who was the original pizzaiolo at the San Francisco restaurant <a href=&quot;http://www.flourandwater.com/">flour + water</a>, has been working for months to re-purpose a 20-by-8-foot transatlantic shipping container into a wood-burning pizza truck. A wall of glass doors exposes the interior &mdash; and the Italian-made wood-fired oven. That baby weighs in at 5,000 pounds.
    Jon Darsky, who was the original pizzaiolo at the San Francisco restaurant flour + water, has been working for months to re-purpose a 20-by-8-foot transatlantic shipping container into a wood-burning pizza truck. A wall of glass doors exposes the interior...

    Tags: Foods and Beverages, Lifestyle and Leisure, Pizzas

    8. Feb 7, 2013 |Column| Chicago Tribune

  8. Phil Vettel: Four stars for Grace

    Given chef Curtis Duffy's curriculum vitae &mdash; his work at Alinea, the two Michelin stars awarded to Avenues restaurant on Duffy's watch &mdash; there really wasn't any question whether Grace, Duffy's first solo effort, would be good. Just how good.
    Given chef Curtis Duffy's curriculum vitae — his work at Alinea, the two Michelin stars awarded to Avenues restaurant on Duffy's watch — there really wasn't any question whether Grace, Duffy's first solo effort, would be good. Just how good....

    Tags: Chicago Tribune Columnists, Potatoes, Phil Vettel, Cheese Corn, Popcorn

    9. Jan 27, 2013 |Story| Baltimore Sun

  9. Michael Mina's Super Bowl Cioppino

    Michael Mina's name is familiar to Baltimore restaurant-goers from the suite of restaurants he developed for the Four Seasons Hotel Baltimore - Wit &amp; Wisdom, Pabu and Lamill Coffee.
    The Baltimore Sun
    Michael Mina's name is familiar to Baltimore restaurant-goers from the suite of restaurants he developed for the Four Seasons Hotel Baltimore - Wit & Wisdom, Pabu and Lamill Coffee. But Mina's base of operations is in San Francisco, and the Michelin-...

    Tags: Seasons Restaurant, Onions, Leeks, Sports, San Francisco 49ers

    10. Feb 6, 2013 |Story| Los Angeles Times

  10. Test Kitchen tips: Skimming fat

    As you cook stocks, soups and stews, or slowly braise the evening's dinner, you're bound to notice fat rise to the surface of the pot or pan.
    As you cook stocks, soups and stews, or slowly braise the evening's dinner, you're bound to notice fat rise to the surface of the pot or pan. There are several ways to remove unwanted fat: - Use a ladle or spoon to gently skim the fat from the surface...

    Tags: Onions, Google+, Cheese Corn, Carrots, Tomatoes

    11. Feb 6, 2013 |Story| Los Angeles Times

  11. Dinner tonight! Kuleto's minestrone

    Dinner tonight is a request from a reader, from one of our recent Culinary SOS columns. Elizabeth Reers of La Jolla writes:
    Dinner tonight is a request from a reader, from one of our recent Culinary SOS columns. Elizabeth Reers of La Jolla writes: "I was at Kuleto's in San Francisco recently, and we had the best minestrone soup. It was fabulous. I have called and emailed,...

    Tags: Recipes, Pasta, Foods and Beverages, Salt, Soups

    12. Feb 5, 2013 |Story| Los Angeles Times

  12. Test Kitchen video tip: Choosing a bread wash

    Bread recipes often call for some sort of &quot;wash" or glaze before baking, sometimes egg, sometimes milk. Even butter. Different washes are used to achieve different results:
    Bread recipes often call for some sort of "wash" or glaze before baking, sometimes egg, sometimes milk. Even butter. Different washes are used to achieve different results: - Brushing with beaten whole eggs will give color and sheen to a bread. Egg yolk...

    Tags: Butter, Recipes, Shallots, Salt, Google+

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Fennel Photos
Cook a couple swordfish steaks in garlic and fennel for...
(May 6, 2013)
Swordfish with tomatoes and fennel
Salmon with onions, fennel and thyme
(April 30, 2013)
Salmon with onions, fennel and thyme
Ray Kumm at is serving a grilled spring lamb loin with...
(April 29, 2013)
Grilled spring lamb loin at Brewer's Art
 » All 24 Fennel photos