If you enjoy really flavorful food, get Ina Garten's new cookbook "Back To Basics." ( Food Networks Barefoot Contessa ) I've made several recipes from the book and all have been easy yet sophisticated and super tasty. Also, I'm in the midst of a food magazine shuffle having had bland results with some dishes from Food & Wine. I just got my first issue of Saveur and continue to enjoy Gourmet and Bon Appetite. Recently I made and loved the results from this Saveur recipie.
FENNEL WITH PARMIGIANA-REGGIANO Serves 4 -6 as a side.
Salt
8 small bulbs of fennel, trimmed and quartered
5 tsp. butter ( I halved the butter added olive oil )
Fresh ground black pepper
1/4 cup freshly grated parmigiana-reggiano
Bring large pot of salted water to boil over high heat. Add fennel and cook until slightly softened, about 5 mins. Drain. Heat butter in a skillet over med. heat. Add fennel, season with salt & pepper and cook until just tender. (Approx. 15 mins.) Transfer to serving dish and sprinkle and toss with cheese.
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