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    Mar 4, 2013 |Story| Los Angeles Times

  1. 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, Social Media, Salt, Tomatoes, Lemons

    2. Oct 23, 2009 |Story| Baltimore Sun

  2. Volt satisfies body and soul

    The hottest table in Baltimore isn't in Baltimore. It's Volt in Frederick.
    The hottest table in Baltimore isn't in Baltimore. It's Volt in Frederick. Credit the recent spike in interest to owner/chef Bryan Voltaggio's success on Bravo's "Top Chef" reality show. Suddenly, it's impossible to get a reservation on a weekend...

    Tags: Beverage Industry, Alcoholic Beverages, Foods and Beverages, Grapes, Washington (U.S. state)

    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 20, 2013 |Story| Chicago Tribune

  4. Margrit Mondavi sketches a lifestyle

    Robert and Margrit Mondavi personified the glamorous wine country life during their high-profile 28-year marriage. As America's most famous winemaker, Robert Mondavi proved what California vintners could achieve, while Margrit deftly wove wine, the arts, food and celebrity together to create a culture people desired nearly as much.
    Robert and Margrit Mondavi personified the glamorous wine country life during their high-profile 28-year marriage. As America's most famous winemaker, Robert Mondavi proved what California vintners could achieve, while Margrit deftly wove wine, the arts,...

    Tags: Family, Salt, Tour Operations Industry, Tomatoes, Constellation Brands Incorporated

    5. Feb 16, 2013 |Story| Los Angeles Times

  5. Farmers markets: Kosher dishes

    The prepared food vendors at local farmers markets cater to a world of tastes and ethnicities, from Filipino <em>balut</em> to halal <em>shawarma</em>, but until recently none served observant Jews who follow kosher dietary laws. It fell to a secular Jew, Michele Grant, fresh off the success of her <a href=&quot;http://www.thegrilledcheesetruck.com/">Grilled Cheese Truck,</a> to fill that niche, offering a flavorful, healthy twist on traditional kosher cooking, strictly supervised by the <a href="http://www.rccvaad.org/">Rabbinical Council of California</a>.
    The prepared food vendors at local farmers markets cater to a world of tastes and ethnicities, from Filipino balut to halal shawarma, but until recently none served observant Jews who follow kosher dietary laws. It fell to a secular Jew, Michele Grant,...

    Tags: Religion and Belief, Cheese Corn, Salads, Judaism, Ford

    6. Feb 16, 2013 |Story| Los Angeles Times

  6. Critic's Choice: Carpaccio as a blank canvas

    According to my &quot;Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in Venice. A regular there, Contessa Amalia Nani Mocenigo (of Venice), was given a strict diet by her doctor. One of the few things she could eat was <em>carne cruda </em>&mdash; raw beef. To make her diet less monotonous, Cipriani presented her one day with a dish of finely sliced raw beef scribbled over with a mayonnaise spiked with mustard and a dash of Worcestershire. He named it "carpaccio" after the painter Vittore Carpaccio, whose paintings were showing in Venice at the time. Cipriani was particularly taken with his use of red.
    Los Angeles Times
    According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in...

    Tags: Restaurants, Game, Mushrooms, Foods and Beverages, Dining and Drinking

    7. Feb 4, 2013 |Story| Los Angeles Times

  7. The ultimate Valentine's Day dining guide

    On Valentine's Day, maybe you woo your sweetie with flowers, chocolates or even diamonds. But what are you going to do about dinner?
    On Valentine's Day, maybe you woo your sweetie with flowers, chocolates or even diamonds. But what are you going to do about dinner? Whether you'll be curling up to a showing of “When Harry Met Sally” at the Electric Dusk Drive-In, strolling...

    Tags: Human Interest, Oysters, Butternut Squash, Foods and Beverages, Caviar

    8. Feb 12, 2013 |Story| Daily Pilot

  8. The Gossiping Gourmet: Trattoria is treasure on the Island

    Nestled in a tiny storefront on Balboa Island is a new and charming, romantic little bistro called Trattoria Mediterranean. It is a treasure box, with its candlelit atmosphere, the sound of trickling water from the fountain on the terrace and the wrought-iron grillwork of the entryway, secluding this little gem from the hustle and bustle of the street. All this plus the tastefully appointed d&eacute;cor combine to make it a delightful place to dine.
    Nestled in a tiny storefront on Balboa Island is a new and charming, romantic little bistro called Trattoria Mediterranean. It is a treasure box, with its candlelit atmosphere, the sound of trickling water from the fountain on the terrace and the wrought-...

    Tags: Garlic, Veal, Wines, Foods and Beverages, Restaurants

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

  9. 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: Restaurants, Sausages, Foods and Beverages, Dining and Drinking, Lifestyle and Leisure

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

  10. 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: Salt, Kosher Salt, Google+, Recipes, Olives

    11. Feb 6, 2013 |Story| Chicago Tribune

  11. 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: Salt, Baking Soda, Foods and Beverages, Peanut Butter Cookies, Cherries

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

  12. 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, Pizzas, Lifestyle and Leisure

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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