Annaliese Keller | Edible Paradise

Romaine, Fennel, and Clementine Salad with Tarragon Vinaigrette

Saladsalmonds, clementine, fennel, tarragon, tarragon vinaigrette

Inspired by the beloved salad once served at the Magic Pan creperies of the 1980s, this refreshed version brings brighter flavor and more texture. Crisp romaine, fragrant fennel, and sweet seedless clementines create a lively contrast, while a classic tarragon dressing ties everything together. It’s simple, elegant, and surprisingly nostalgic. INGREDIENTS: Salad 1/3 cup slivered...

Bucatini Pasta with Fresh Fennel and Sweet Italian Sausage

Pasta, Polenta and Gnocchibucatini pasta, fennel, italian sausage

This Bucatini with Fennel and Sweet Italian Sausage features caramelized vegetables, San Marzano tomatoes, and fresh basil for a rich, comforting Italian pasta dish.

Kabocha with Tofu and Basil Stir Fry

Vegan Main Courses, Vegetariancurry, kabocha, Thai curry, Thai food, tofu, vegan, vegetarian

This Thai-inspired kabocha and tofu stir-fry features garlic, basil, and yellow bean sauce for a sweet-savory dish that comes together quickly and pairs perfectly with jasmine rice.

Indian Spice Roasted Cauliflower

Vegetablescauliflower, Indian spices, roasted cauliflower

This Indian Spice–Roasted Cauliflower recipe transforms simple florets with ghee, cumin, garam masala, and high-heat roasting for a fragrant, caramelized side dish.

Abalone with Beurre Blanc Sauce

Fish and Seafood, Main Coursesabalone, beurre blanc, how to cook abalone

This classic Abalone with Beurre Blanc pairs tender pan-seared abalone medallions with a velvety butter-wine sauce. A luxurious yet simple seafood dish ready in minutes.

How to Tenderize Abalone

Culinary Resources, Fish and Seafoodabalone, abalone preparation, how to tenderize abalone

Abalone is a large mollusk that is as delicious as it is tough. If you’re not buying pre-tenderized abalone, you’ll have to do the “tenderizing” yourself. Start by trimming away the dark, curly edges, which tend to stay tough. Then, slice it into thin 1/4-inch slices. Place a piece of plastic wrap or parchment paper...