A Simple, yet Sophisticated First Course

By Sandy Hu

I love to start a diner party with a first course already set at each place when my guests come to the table. Of course, it has to be something easy to make, since there’s the rest of the meal to tend to.

This fennel salad is a lovely starter for a romantic dinner for two; you can double or triple the recipe for a larger group.

If you don’t have a mandoline to slice the fennel bulb, try using a sharp potato peeler or a sharp knife to create thin, almost-transparent ribbons.

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Fall for Stew

By Katie Barreira

Autumn is the perfect time of year for a savory, tummy-warming bowl of stew. As the weather grows colder and the days shorter, I find myself arriving home from work feeling hungrier and less inclined to cook. And thus, Sundays have become Stew Sundays. Thirty minutes of prep, a couple hours of “set it and forget it” cooking during football and I’ve got dinner covered for at least two nights of the coming week.

Can’t imagine eating the same thing a few nights in a row? No problem; stews are masters of disguise. On Sunday, it’s a steaming bowl, hot off the stove, with a hunk of crusty bread for mopping the rich broth. Monday, the cold meat is shredded and heated with some of the veggies and served on rolls with slaw, for a pulled pork sandwich. And by Wednesday, your thickened stew dresses up as ragu, ladled over soft, creamy polenta or tossed into pasta.

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