(adsbygoogle = window.adsbygoogle || []).push({}); Please enter your username or email address to reset your password. Toss breadcrumbs, butter, and cheese in a large bowl and season with salt and pepper. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes. Subscribe now for full access. Remove chicken from pan. Creamy short grain brown rice with gruyere, mushrooms, onions The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Stir; sprinkle cheese evenly over fennel mixture. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge.

Ad Choices, 15-ounce cans cannellini (white kidney beans), drained. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Heat the oven to 425 degrees.

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Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Add beans; cook 2 minutes or until heated. I'm a big bean-as-a-side-dish fan so I'm easy to please in that regard. Heat the oven to 425 degrees. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Needs just a little something extra- lemon juice maybe? Cover and cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes.

I browned some mild Italian turkey sausage with casings removed, then added the beans. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. I doubled the recipe but tripled the cheese. Heat olive oil in a wide deep skillet or Dutch oven over medium-high heat. Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Bake 5 minutes longer to heat through.

Bake at 450° for 15 minutes or until fennel begins to brown. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Stir in the tomatoes and the beans. Good solid recipe, though.

Taste and season with salt and pepper. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. I've made this for several dinner parties and everyone loves it! Top with reserved fennel fronds and serve. By continuing to use this website you are giving consent to cookies being used. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. NYT Cooking is a subscription service of The New York Times. We may earn a commission on purchases, as described in our affiliate policy. The roasted combo of fennel and parmigiano adds so much flavor. Mix in beans and 6 tablespoons chopped fennel fronds.

Adjust oven rack to middle position and preheat oven to 400°F. Heat 2 tablespoons oil in a large cast-iron skillet over medium. Cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, for 10 minutes. So much flavor from the fennel and cayenne (ground red pepper), but not too much anise flavor, which I don't like.

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