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Janet Fletcher

  • Article

    A Fresh Artichoke is Worth the Effort

    They take a little preparation but the payoff is their meaty sweetness

  • Recipe

    Pasta with Tuna, Tomato & Green Olives

    Keep a stock of canned tomatoes, canned tuna, and green olives around, and you can make this pasta at a moment's notice. Don't skip the fennel seed--it complements the tomatoes…

  • How-To

    A Flavor-Packed Pasta Made With Canned Tuna

    For a quick supper, Janet Fletcher uses the canned tuna that people turn to for salads or sandwiches in a delicious pasta sauce.

  • Recipe

    Orecchiette with Broccoli & Italian Sausage

    In southern Italy, this dish would likely be made with broccoli raab, but conventional broccoli is a fine alternative. Undercook the pasta slightly and then cook it together with the…

  • Recipe

    Broccoli with Bagna Cauda

    Slow cooking is the secret to success with bagna cauda, the warm anchovy and garlic dip that is a specialty of Italy’s Piedmont region. There, diners dunk vegetables in a…

  • Recipe

    Broccoli & Herb Frittata

    I often have a frittata for lunch, with some sliced tomatoes or a green salad. It also makes a nice hors d'oeuvre if served in thin wedges. Be sure to…

  • Article

    Broccoli Boldly Seasoned

    Cook versatile broccoli in stir-fries, pasta sauces, side dishes, and frittatas; just remember to season generously for the tastiest results

  • Recipe

    Stir-Fried Broccoli with Oyster Sauce

    Cut in small pieces, broccoli can be quickly stir-fried and glazed with oyster sauce and a hint of sesame oil. If possible, buy oyster sauce at a store where Asians…