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magazine cookingclub couscous with fennel and pine nuts
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5.0
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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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4.5
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4.0
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Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
5.0
(5)
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A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
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2.5
(2.5)
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A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.
Easy
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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 bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
5.0
(5)
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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.)
4.0
(3.91)
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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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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.
5.0
(4.95)
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4.5
(4.5)
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4.6
(4.63)
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2.0
(2)
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This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
4.0
(4.14)
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