For this dish, Top Chef winner Kristen Kish was inspired by her grandfather’s raspberry-studded Jell-O salad, which was served at the holidays as a savory side to turkey and then again as dessert with ...

Wash two 500g jars and their lids well and sterilise (put them through dishwasher, or heat in a 180°C oven for 10 minutes). Finely chop fennel and weigh it; finely chop the same weight in onion. Place ...

Whether you serve it raw or cooked, few things say summer quite like fennel The return of fennel to market is a cause for celebration (I'm talking new season's bulbs here, not the stuff that's flown ...

The following recipe for Green Apple and Fennel Chutney was submitted by Jenny Chamberlain, chef of Product Development and Actualization, for Hudson Valley Foie Gras, in Ferndale, Sullivan County.

1. Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of ...

Eating a slowly roasted pork belly, oozing unctuous goodness, with perfectly crisp crackling, makes me feel very, very happy. I almost always brine my pork belly a day ahead of cooking it. As well as ...

Heat oil in a deep frying pan over low heat. Add onion, garlic, ginger and chilli; cook for 10 minutes, stirring occasionally. Add tomatoes, vinegar, fennel seeds and sugar; season well with salt and ...

In autumn, flavors make a slow slide from the bright, sunny savor of berries, melons and stone fruits to the tangy crunch of apples, the spicy warmth of ginger and cinnamon, and the meaty sweetness of ...