Braised fennel comes together quickly on the stove top while the turkey rests. This recipe from Curtis Smith, a chef instructor at the Inland Northwest Culinary Academy at Spokane Community College, combines apple cider, thyme and mustard.


You must be logged in to post comments. Please log in here or click the comment box below for options.

comments powered by Disqus



Contact the Spokesman

Main switchboard:
(509) 459-5000
Customer service:
(509) 747-4422
(509) 459-5400
(800) 789-0029
Back to Spokesman Mobile