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magazine cookingclub couscous with fennel and pine nuts
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Fresh herbs, spicy fresno chiles, and roasted pistachios add a bold punch of flavor and texture contrast to this fluffy couscous.
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A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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(4.95)
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Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
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(4.89)
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A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
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This sheet-pan sausage dinner is here for you when doing a pile of dishes isn’t on your to-do list.
4.7
(4.72)
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Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.
4.0
(3.78)
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A velvety, light and fluffy white bean dip with sizzled garlic oil on top.
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All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)
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No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
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This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
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