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magazine haricots verts roasted fennel and shallots
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A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
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Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.
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These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.
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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.
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“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.
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This recipe for crispy fried shallots is easy to make and extremely versatile—use the shallots in green bean casserole, or to top a salad or rice.
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To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
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From raw slaws to cozy pastas, these dishes prove fennel’s prowess.
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Pan juices, the flavorful liquid and crispy bits left in the roasting pan, form the base of this gravy.
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A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
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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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The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.
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The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.
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