INGREDIENTS: 1 pound bucatini pasta* (thick, hollow spaghetti) Salt 3 tablespoons extra-virgin olive oil, divided 1 pound bulk sweet Italian sausage 4 cloves garlic, very thinly sliced 1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced 1 small yellow onion, very thinly sliced 2 cubanelle peppers, seeded and very thinly sliced** Salt...Read More

These easy-to-make-ahead appetizers are a refreshing change from the usual sausage stuffed mushrooms.      INGREDIENTS: 24 large mushrooms Olive oil 2 lbs. fresh spinach, chopped, cooked, and squeezed completely dry 1 large fennel bulb, finely diced 4 green onions, sliced 2 cloves garlic, finely minced 1/4 cup butter Salt and cayenne, to taste 4 ounces Parmesan...Read More

If it sits still long enough, I’m bound to use this quick pickling technique on almost anything it seems. It works beautifully with fennel, giving a sweet and sour taste that is reminiscent of mild sauerkraut. Simple, quick, and versatile. Use it to top a salad, or put it in sandwiches. It’s great on grilled...Read More