1/2 cup kosher salt
1/3 cup sugar
2 tablespoons coriander seed
1 teaspoon crushed red pepper flakes
Stalks and fronds from 1 fennel bulb, chopped
1 rib celery, chopped
2 cloves garlic
4 bone-in pork rib chops
2 tablespoons wild fennel pollen, plus more, if needed
2 pounds pork shoulder, cut into 1-inch chunks (pork should have a good amount of fat)
3 cloves garlic, smashed
2 tablespoons kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon fennel seed
1 tablespoon ground coriander
1/4 cup cold water
1/2 cup Fontina cheese, small dice
2 cloves garlic, smashed
Crushed red pepper flakes
3 slices bacon, cut into lardons
5 Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths
1 fennel bulb, thinly sliced
1/4 to 1/2 cup chicken stock
1 cup milk
2 cups water
1 bay leaf
Pinch cayenne pepper
1 cup polenta
4 fresh sage leaves, finely chopped
1/4 cup mascarpone
Extra-virgin olive oil
4 tablespoons grated Parmigiano-Reggiano
Quality olive oil, for drizzling
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