Anise butter Saute fennel seeds, shallot, garlic & fennel in ½ of olive oil till tender. Add pernod & wine, reduce completely. Cool slightly & whisk in butter. Finish with lemon juice, fennel herb, ...

4 x 200g Barramundi fillets (Skin on but scaled. Skin requires scoring in lattice pattern about 1' apart). 1 large fresh beetroot (boil until cooked for 1.5 hours. Use plenty of water and do not allow ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

In a large bowl, combine oranges, orange juice, 1 tablespoon olive oil, olives, fennel seeds and cilantro; mix well. Set aside. Season fish with salt and pepper. Heat a large nonstick skillet over ...

Barramundi is a sea bass native to northern Australia and the tropical waters of the Indian and Pacific oceans, but this fish is making waves in the Midwest. Sustainably raised barramundi from ...

Heat oven to 240°C (220°C fan-forced). Line two oven trays with baking paper. Scrub the potatoes, then cut unpeeled into 1cm chunks. Trim and thickly slice the fennel. Put potato and fennel on lined ...

Palo Alto’s Michelle Tam grew up eating her grandmother’s whole poached chicken, slathered in ginger scallion sauce, for Chinese New Year celebrations. These days, Tam, a busy mother of two and ...