Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Running this ad-free, pop-up-free kitchen comes with costs, but sharing my passion for food and recipes with you is always worth it. If my creations have ever rescued your dinner party, wowed your in-laws, or filled your home with the comforting aroma of freshly baked bread, meals, and treats, consider tossing a little dough my way. Every contribution helps keep "Feeding a Crowd" alive, thriving, and delicious!
Enjoy!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
All in braising
Marinating meat makes a huge difference when grilling or broiling! A good marinade not only tenderizes the meat but also allows you to use more affordable cuts without compromising on flavor.
I love using large Ziploc bags for marinating because it lets me massage the marinade into the meat while also reducing dishes. I also feel that removing the air from the bag helps the flavors penetrate the meat even better—who knows!
Oven Braised Fennel with Orange and Parmesan
If you’re on the fence about fennel because of its reputation for a black licorice-like flavor, you’re not alone—I used to feel the same! But fennel has surprised me, becoming one of my favorite vegetables.
When used fresh, it’s crisp and refreshing in salads, but the magic happens when it’s braised, roasted, or baked. The flavor transforms into something rich, mellow, and slightly sweet. This recipe is my go-to way to bring out fennel’s best qualities, combining the subtle citrus of orange with the umami depth of Parmesan.
