Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
About ten years ago I developed this dish in response to the presence of big cheap artichokes in the supermarket produce section. For some reason I ha...
I always think bass is a particularly good fish for interesting sauces, because while fresh and firm the white meat is very delicately flavored, and s...
My friend Donna -- a tremendously inspiring cook who has had a great influence on me -- taught me to braise leeks probably ten years ago and it's beco...
Fennel is a big favorite of mine, not only because of its pungent, distinctive flavor but also for its versatility. It can be served raw in a salad, a...
For me one of the best pairings for fennel is pork, in any format, so when I was thinking of pizza recently this fennel/pancetta combo easily came to ...
I was in Harbor Fish Market at the sliced fish case, discussing the $20/lb "sushi-grade" tuna with one of the staff when I spotted a tub of "chowder m...
Recently I've been thinking of the joys of grilled fennel, so with another sunset beach picnic looming (we try to do one every other week) I picked up...
I've been experimenting with braised fennel lately, and finding that it makes a luxurious and tasty bed for seared meat and fish. The distinctive liqu...
When the local fishermen are bringing tuna to the docks I can't resist this preparation. The tuna is given a quick sear in a hot pan, leaving the cent...
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