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Braised Fennel with Tomatoes & Potatoes

(EatingWell, September/October, 2007)

Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-seared veal chops, chicken breasts and any kind of broiled or baked fish.
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Cheese Fondue

(Gourmet, February, 2005)

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Crespelle

(Bottega Favorita by Frank Stitt, 2009)

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Curry in a Hurry

(Nigella Lawson, Episode: Against the Clock, Season: 2)

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Holiday Ham Brine

(Cottage Living, November, 2004)

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Plateau De Fruits De Mer With Two Sauces

(Martha Stewart Living, February, 2012)

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Pork, Brisket, or Seafood Dry Rub

(Restaurant: Impossible, Episode: Rascal’s BBQ and Crab House, Season: 1)

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Salsa-fied Tuna Snack

(Hungry Girl, Episode: Pick Me Up, Season: 1)

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Sweet Potato Hash with Black Forest Ham

(EatingWell, December/January, 2005)

Flavorful Black Forest ham subtly enriches the hash without taking over. Serve this alongside chicken or duck, or set a poached egg on top for a light meal on its own.
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Tarka Dal

(Indian Food Made Easy, Episode: Punjab (Glasgow), Season: 2)

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The Grease Fire

(Heat Seekers, Episode: Chicago, Season: 1)

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