WSJ 2023 serves 4 Bake 450º QED


1 large fennel bulb

6 bone-in chicken thighs

3 TB olive oil

2 tsp turmeric

2 tsp fennel seeds, lightly crushed

2 tsp cumin seeds lightly crushed

salt & fresh ground pepper

2 C water

1 C jasmine rice

1/2 C Castelvetrano olives, crushed, pitted

1 juice 1 lemon

1/4 C chopped parsley


  1. Halve fennel bulb lengthwise, cut each half into 4 wedges
  2. In large bowl, toss chicken, fennel and spices with olive oil
  3. Large sheet pan lined with parchment paper. Spread fennel and chicken (skin side up) on pan.
  4. Roast 15 min, remove fat (paper towels) or pour off rendered fat. Return to oven, roast 10-15 min more until skin crispy.
  5. In pot on stove, bring 2 C water to boil, add 1C rice & 1 TB oil & pinch salt. Simmer until tender 15 min, let sit 10 min.
  6. Remove chicken from oven, squeeze lemon over chicken, fennel etc. Garnish with chopped parsley. Serve with rice


Swedish Almond Tort

January 12, 2023

Bake 350º 9″ pie pan/ or removable bottom cake pan. 25-35minutes

1 C Sugar

1 C Flour (spoon or sift into cup)

1/2 C soft butter

2 eggs beaten

1 tsp almond extract (or 1/2 tsp)

optional 1 tsp vanilla extract (or 1 vanilla bean caviar)

1/4 C sliced almonds

pearl sugar 2 tsp (optional)

  • hide an almond in cake for Galette Day –


  1. Mix sugar and flour
  2. Add butter into dry ingredients, mix until crumbly like sand
  3. Add almond extract to beaten eggs, then stir eggs into dry batter
  4. Spread into greased 9′ pie pan or spring cake pan or tort pan with removable bottom
  5. Sprinkle sliced almonds on top (and optional pearl sugar)
  6. Bake 25-35 minutes until golden on top . Cool then remove from pan while still a little warm.

WSJ Oct 2022 SVG 6


1 lb cannellini beans, soaked overnight

5 cloves garlic

1 sprig fresh sage

olive oil

3 sweet Italian sausages, cut lengthwise, remove from casings

2 cloves garlic

4 fresh sage leaves

Can 28 oz crushed tomatoes

salt & pepper


  1. clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
  2. Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)

SAUSAGES & TOMATOES Pre Heat oven 375°

  1. Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
  2. ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
  3. ADD 4 C prepared beans
  4. Transfer to oven, bake 25-30 min until edges crusty & brown

Alison Roman SVG: 4


1/4 C olive oil

1/2 small red onion thinly sliced

4 anchovy fillets in oil

chili flakes

2 TBs tomato paste

400g/14 oz can whole peeled tomatoes (crush)

340g/12oz bucatini or spaghetti

Sweet Italian sausage, crumbled, cooked separately (optional)

Parmesan cheese


  1. Boil large pot salted water
  2. Heat olive oil in heavy based pan, add onion, season with salt & pinch red chili flakes. Cook until done but not browned 10-15 min. ADD anchovies, stir until melted ~30 sec. ADD tomato paste, cook until darkened brick-red ~ 90 sec.
  3. ADD canned tomatoes crushed, season, reduce heat to med-low. Cook until sauce thickens. ADD cooked crumbled sausage.
  4. Cook pasta, drain, reserve 1/2 C liquid. ADD pasta and 1/2 C liquid to pan, toss to coat.
  5. Serve in bowls, top with parmesan cheese

ps, sauce can be made days ahead of time.