Happy is the day that the new Martha Stewart Living arrives at my workplace. There is bound to be some delightful tidbit of timeless, cutesy amazingery within its pages - be it a meticulously arranged gradient of squash varieties, a Shaker-inspired decorating spread, or an issue devoted entirely to breadmaking.
MSL is also my go-to resource for lazy-person recipes. Now, I know you might be thinking that "lazy" and "Martha Stewart" don't belong in the same sentence, but, um ... they do! Maz has introduced me to a number of instantaneously prepared and delicious foodstuffs: baked sweet-potato chips, stewed green beans and poblanos, and, courtesy of the November issue, braised fish with fennel and tomato - the recipe which inspired this post. Thanks to a vegetarian domestic partner and a personal fear of venturing outside the pasta-and-vegetables paradigm, I have managed to avoid any recipe that involves flesh. This one, however, looks too easy not to try - plus, words cannot describe my ardor for fennel. Apparently I throw everything in a skillet, turn on the heat, and go watch America's Next Top Model? Um, where do I sign?