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Bring the water to a boil in a large pot. To prepare the fresh fennel, trim away the tough green stalks. Scrape or cut away any brown spots from the outside layers. Slice the fennel bulb in half lengthwise and remove

Bring a large pot of salted water to boil. In large, deep sauté pan, over medium heat, melt the butter. Add the onion and ham and sauté for 2 minutes. Add the diced apple, curry and pepper. Toss to coat well and

Bring a large pot of salted water to boil. Add the cauliflower florets. Cook until very al dente, for 2 -3 minutes only. Remove with slotted spoon directly into a bowl of ice water to stop the cooking. Drain well.

Bring a large pot of salted water to boil. Add broccoli florets and blanche for one to two minutes (until very al dente). Remove with a slotted spoon to a bowl of ice water to stop the cooking. Drain very well.

Take the lobster meat out of the shells. Use the shells to make the sauce. Make the sauce before you proceed with any of the other steps listed below. Preheat the oven to 350degrees. Cut ¼ inch piece from each end and

Preheat the oven to 375degrees Fold the nutmeg into the Béchamel. In a lightly greased lasagna pan, pour 1 cup of meat sauce. Top with a layer of crepes and spread with a thin layer of the béchamel sauce mixed with the

Preheat oven to 375degrees In a large sauté pan over medium heat, cook the olive oil, onions, sun-dried tomatoes, garlic and red pepper flakes until the onions are tender, about 6 minutes. Add the spinach and cook until it is wilted

Pre-heat oven to 350 degrees. Coat a 10x12 or 9x13 casserole well with butter. Sprinkle with ¼ cup bread crumbs and spread around the pan, as you would flour a cake pan. Discard excess crumbs. In a large, deep sauté pan heat

Preheat the oven to 425degrees To make the timbales, generously brush 6 4-oz. ramekins with melted butter. Spoon 1 tablespoon of the breadcrumbs into a ramekin and roll the crumbs around until they thoroughly coat the bottom and sides of the

Bring a large pot of water to a boil. (for the gnocchi). Make the sauce Remove 1 -2 cups of sauce to a gravy boat and keep warm. Set aside. Turn heat under sauce to low. Immediately add the gnocchi to the boiling