The following recipe for Green Apple and Fennel Chutney was submitted by Jenny Chamberlain, chef of Product Development and Actualization, for Hudson Valley Foie Gras, in Ferndale, Sullivan County.

For this dish, Top Chef winner Kristen Kish was inspired by her grandfather’s raspberry-studded Jell-O salad, which was served at the holidays as a savory side to turkey and then again as dessert with ...

In autumn, flavors make a slow slide from the bright, sunny savor of berries, melons and stone fruits to the tangy crunch of apples, the spicy warmth of ginger and cinnamon, and the meaty sweetness of ...

1. Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of ...

Wash two 500g jars and their lids well and sterilise (put them through dishwasher, or heat in a 180°C oven for 10 minutes). Finely chop fennel and weigh it; finely chop the same weight in onion. Place ...

I know I write about beetroot every year, but it is definitely on the increase in popularity – both on restaurant menus, and in terms of what people are cooking at home. I suppose we are now more and ...

Eating a slowly roasted pork belly, oozing unctuous goodness, with perfectly crisp crackling, makes me feel very, very happy. I almost always brine my pork belly a day ahead of cooking it. As well as ...

Whether you serve it raw or cooked, few things say summer quite like fennel The return of fennel to market is a cause for celebration (I'm talking new season's bulbs here, not the stuff that's flown ...