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A fresh and citrusy salad of fennel, red onions, hearts of palm, grapefruit, and Gorgonzola tossed in a grapefruit vinaigrette - perfectly refreshing for the warm weather!
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A pork tenderloin covered with an aromatic fennel rub is wrapped in bacon and roasted to perfection in this Italian-inspired recipe.
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This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
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In Seville, garbanzos con espinacas is a popular dish served in both fine restaurants and tapas bars.