This recipe is a breeze to make, but combines its ease with stylish good taste in its choices of ingredients. The pork tenderloin that is roasted in the oven is nicely complemented with two forms of ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. This salad is an escape from the ordinary, an extra-special dish that is ...

As we step into the new year, it feels like the perfect moment to reset with intention - embracing a way of eating that nourishes both body and soul. My column celebrates foods that feel vibrant, ...

Fresh raw fennel can be added to salads, and even offered to scoop up a cheese dip. It's delightful in soups and marvelous when poaching fish, especially salmon. One of Marcelle's favorite ways with ...

2 large fennel bulbs, halved, cored and thinly sliced (reserve some of the feather fronds for garnish) 1 medium-size yellow onion, thinly sliced 2 medium-size garlic cloves, crushed X cup extra-virgin ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

HARRISBURG, Pa. — Spring flavors are out in full force, and this week’s Seasonal Servings incorporates some of them into a lighter and simple dish. Salmon is roasted in the oven with a mustardy lemon ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

Fennel, a vegetable with a “bagpipe” bulb and feathery green fronds, will not win any beauty awards, but it has earned a passionate following by chefs and home cooks alike who prize its sweet anise or ...