fennel, it's so refreshing, it's so great.l of fennel with a little dip, some olive oil, vinegar, salt and pepper, dip them and it's great in recipes including stuffing using the leaves it's so versatile on the holidays. and look at this. the new crop coming in. look how beautiful they are. when you buy them make sure green all the way around. the bulk nice and white and mint green and the stalks have to be green. make sure they have that wonderful aroma. when you bring them home, in the refrigerator right away. shelf life not that long at the most 3 to 4 days. after that all the flavor is depleted. fennel if you never had it, tastes like celery with black licorice. i love it. use the whole fennel because it changes texture and flavors, the leaves, so many different recipes. you will enjoy it. and i'm tony tantillo, your fresh grocer. nd always remember to eat fresh and stay healthy. will... tonight on the "late show", stephen colbert welcomes the >> the name doesn't spark a memory their viral videos probably will. tonight on

now the dough is open we have a fennel puree. which has fennel rick aouta cheese. put about half a cup on there. >>> i love anything with riccotta cheese. it's so good. >>> after that we put house pork spousage on. it'sesty fun with a lot of acidity and really gives like a pop. a lot of texture. >> reporter: pop it into a hot oven and ten to 12 minutes later that's it. >> reporter: let it cool slightly. >>> after it's all done just finish it off with a little drizzle. >> reporter: cut it into pieces and add cheese. >>> punish it off, i isn't to see how to put fresh sage leaves kind of all over the place. >> reporte: and with fresh parsley leaves. >>> that's delicious. >>> that's it. >> reporter: cory, this looks awesome. i don't think i ever had a pizza like this before so i'm just going to kick dig right in. cheers. that's amazing. >>> it's perfect. >> reporter: all of the different place just infused together of the great job. >>> a flat bread for any occasion. that's what's cooking, i am sara french, 7 news. thanks as she continues to wow the crowd into the next

we have a fennel puree which has fennel, riccotta cheese. put a ralph cub on there. >> reporter: i love anything pork spousage on. after you have that all set we have this pickle mustard. >> reporter: i have never seen anything that looks like this. it's pretty fun. it hasa lot of acidity and really gives lick a pop. >> reporter: pop it into a hot oh haven't and ten to 12 minutes later let it cool slightly. >>> after it's done give it a drizzle oil. >> reporter: cut it into pieces and add cheese. >>> put fresh sage leaves, kind of all over the place. >> reporter: top it off with fresh parsley leaves. >>> delicious. >> reporter: this looks awesome. i don't think i ever had a pizza like this before. i will just dig right in. cheers. that is amazing. >> reporter: with all of the together, great job. >>> thank you. >> reporter: a flat bread for any occasion. that's what's cooking. i am sara french, 7 news. >> anchor: that makes you hungry. looks good. net here on 7 news, she was home for the holidays an airman from florida surprising her family

fennell kept him alive. >> what type of man is he. >> astronomical. >> reporter: fennell did everything from fix broken pipes to measure inmates and was so loved that prison officials petitioned harrisburg, nine times, to get his sentence commuted. >> he he saved his life, and now he is saving the family's life, and i'm just grateful i'm there to be for my father after these 48 years. >> reporter: heywood fennell is one of the 300 inmates sentenced to life without parole for crimes they have committed as juveniles. his next step is to go before the state parole board and his hearing is likely to be scheduled within 60 days. in the sat center, cherri gregg for kyw news radio for cbs-3 "eyewitness news". >>> pope francis now says that catholic priests can continue, to forgive abortions without taking the matter to a bishop. the pontiff made that announcement in a letter on monday, in 2015 pope francis declared year of mercy and gave priests special permission to ab solve abortion, this new announcement extend that permission definitely. pope francis says church still maintains abortion ac

fennel, ricotta cheese. throw a half cup on there. >> sarah: okay. i love anything with ricotta cheese. so good. >> we have this mustard. >> sarah: i have never seen anything that looks like. this. >> it is a lot of fun. a lot of acidity. a pop. a lot of texture. >> sarah: then pop it into a hot oven. 10-12 minutes later, cool slightly. >> after it is all done, extra virgin olive oil. >> sarah: it smells so good. add cheese. >> finish it off. put some fresh sage leaves. kind of all over the place. >> sarah: top it off with fresh parsley leaves. >> delicious. great. that's it. >> sarah: this looks awesome. cheers. that is amazing. . >> that is perfect. >> sarah: all the different flavors just infused together. great job. >> thank you. >> sarah: a flatbread for any occasion. that's what's cooking. you know what's really good? when there is a super awkward long pause. mmm. really savor every single bite. oh, yeah. >> nancy: once i get rid of the thanksgiving coming up next, still feeling tired from all the tryptophan? there is a highly anticipated netfl

. >> reporter: including their fork and fennel so let's get cooking. >> first thing you do you got to get the dough. >> we make our own dough here. >> reporter: while it's at room temp, spread it out like >> not too thick, and we have a fennell puree. put a half a cup on there. and it has rick cot a cheese. we put pork sausage. after we have that set, it's a pickled mustard. >> reporter: i have never seen anything that looks like this. >> it's pretty fun, it has a lot of acidity and gives like a pop and a lot of texture. hot oven and 10-12 minutes later. >> all right. that is delicious. >> reporter: let it cool slightly. >> after it's all done, add a drizzle, extra virgin olive oil. >> reporter: it smells so good. and add cheese. >> but fresh leaves, and kind of all over the place. >> reporter: and top it off with fresh parsley leaves. >> delicious. >> reporter: all right, corey, this looks pizza like this before, i'm going to dig right in. cheers, hum! that's amazing. with all the different places, jut infused together great job n thank you. >> reporter: a flat bread for any occasion

a big fan of the fennel.deal. we serve it in italy. >> does the fcc put a ban on -- what exactly is a fennel? >> it is a bulb, root vegetable. that actually tastes like anice. the more you cook it, the more you actually lose the flavor of it, so you should keep it medium to medium rare for little crunch better. >> tatters. >> rosemary, garlic. >> love it. >> and these are sweet potato dnoccis. >> oh, we'll fight for this one. >> little cheese in there. >> look like little fingers? oh, so doing thanksgiving in philadelphia. of course. and then we also are doing thanksgiving at our new place, out in king of prussia. >> oh, i didn't know awed place out there. >> yes, not in the mall. actually outside. it is actually the king of prussia town center so you're open thanksgiving? >> open thanksgiving, both places. fills up quick. so make reservations quickly. but the king of prussia location is fantastic, bran new, everything, yes. >> why isn't that turkey thing stuffed on a plate? >> so we can try it. >> oh, absolu

investigators say she took files that contain fennel and hydromorphone. thirty -year-old casey unruh is accused of taking replacing them with temper materials. she only worked at the hospital for three months. went to the indictment, 65 patients may have been affected. the hospital ads, there is no evidence of any patient been harmed by her actions. to be in a phase i, close to 50 patients have been recommended for hepatitis c testing. in the meantime, unruh is due back in court next week. >> denver police say a man suspected in a deadly hit-and-run is no custody. this is the new booking photo of driv hit. this happened on sunday. the medical examiner says karina pulec died at the scene. police say 27 -year-old estrada-reyes turned himself in. police want to know if you reckon is this man. take a double. officers say he's a suspect in a robbery at a dispensary. investigators say last friday, three suspects robbe mets on santa fe drive. they did at some. if you know anything, call metro denver crimestoppers. >> and that is in charge of first-degree murder

viewer jay fennell sent us these pictures of the scene near azure and torrey pines last night around 9. he says a pickup truck ran which then crashed into the wall. we know at least one person is injured, but we're still working to get more info from police. toys r us is pulling a toy truck from its shelves... after a family in washington state claims it caught on home from toys r us, when they realized the "12-volt tonka mighty wheels dump truck" was on fire in the bed of their truck. (roxsane harden, toys "r" us customer): "i said we gotta this truck. so we pulled over, flames start shooting." (butted with) (delmond harden, toys "r" us customer): "the officer, when he looked on, he said, the flames looked, appeared to be fifteen twenty feet high. yeah, it was pretty shocking. thankfully, no one was hurt... but the truck is destroyed. toys r us says it will not be selling the tonka truck until they finish their investigation. music's biggest stars were all in l- a... find out which singer is dominating the headlines this morning-- and what las vegas performers made a surprise appear

>> this is fennel. you know, it's a vegetable. >> i'm not known for my culinary expertise. >> we're going to cook all this together and we do it with homemade pasta at the restaurant and you can do dried pasta or whatever you like. >> what is our first step? >> browning the meat. we have turkey and sausage here together. we'll put in the oil and cook that a little bit and remove th t >> okay. >> and we're going to put in the vegetables. here igo. >> you're just browning right there. >> just browning the meat. takes ten minutes to brown the meat and if y're good, pour it all overhe sid of the table, as well. put in the oil. little extra virgin olive oil and chopped vegetables. >> use the bits and parts at the bottom of the pan. adds the flavor. >> we'll get that going. that will cook for about, come on, lester, get in here. everything turns translucent and what have here are the vegetahatbl tave now cooked down with all the meat trimmings and we'll add safron which gives it great color and really some te

. >>> no murder in the arrest of a teenager in durham. 17-year-old demoraea fennell was shot and died at the hospital. girl from southern pines. dalindsa campbell was shot on friday night and services will be held saturday at southern pines primary school. a teenager is charged with the murder. a man is charged with an accessory after the fact. and a 3-year-old was shot and survived. >>> searching for clues after a rush hour tragedy, the three ways that authorities are trying to figure out what led to the deadly crash in baltimore. >>> and it all comes tonight. the chicago cubs and cleveland >>> elizabeth is happy. >> oh so happy. bryson city, one of my favorite places, and it's like disney and on. [laughter] >>> absolutely, and they have the festivals there. >> and that's when we heard a lot of the music from there. >> oh, yeah, and stepping out again in >>> all right. >> we know what makes her smile. >>> pretty weather does. okay. let's talk about what we'll see in the next couple days. a warm up, lots of sunshine and fairly gray in most places yesterday. sunshine and the warm air m

we had this as breaking news yesterday morning. 17-year-old demorreae fennel died yesterday. who was killed will have a memorial service. a teenager is charged in the murder and a 3-year-old was also shot but survived. >>> searching for clues after a rush hour tragedy. >> authorities are trying to figure out what led to the deadly crash in baltimore. >>> and it all comes down to >>> somebody will be so gone out of the world series. >> day 7, and that's wrigley field in chicago. >> that's going to be so exciting. >> it's going to be heartbreaking, though. >> oh, yeah. exactly. >> poor city. >> goodness gracious. >> my son-in-law is a big indians' law, a big cubs' fan. >> i am not a huge baseball fan but the rest of my family, big cubs fans. >> oh, they were happy last night. >> they were, they were definitely. >>> and i'm happy about warm weather and happy about cool weather, too. doesn't take much to make me happy with the weather. but this is exciting. the change, it's gonna happen. let's take a look at what we'll see in the next two days ahead. in the triangle, only mid-60s

the bottom of the celery plant, if you can't find this, you can use fennel. fennel works really well. really good for you. we make a little salad. fresh apple on there. little bit of the celery root. breadcrumbs because i love that texture. put it in the center. you can make the glaze the day before so you don't have to stress about doing it the day of. >> perfect. guys, downstairs, not a competition. you like them both? >> both winners. >> you know what's interesting though? we do have two votes for andrew's and two votes for lydia's. but everyone agrees, they're both es happy thanksgiving. you're going to be back november 23rd, along with more than 30 other chefs for a huge thanksgiving celebration on the plaza. going to have more recipes from two more chefs in our next half-hour. of course, you can find all these great ideas at our website, today.com/food. >>> up next, a live performance from the world-famous rockettes out on that chilly plaza. >>> but first, this is "today" hillary clinton: i'm hillary clinton and i approve this message. vo: in times of c

we did celery, carrot, onion, as well as some fennel in there. >> you cook it ahead of time and add it to the mixture. >> yes, we slowly >> we have our cornbread here which we've baked ahead of time it works out nice if you bake the cornbread the day before. and let it kind of sit and get a little bit stale so it will absorb this better. >> stuffing sh to have a little stale bread. >> i always do, i think it's always better to have it sit out. we'll put the cornbread in with our custard. whatever, whatever you prefer. >> what kind of apples did you use for this? >> honey crisp. a little sweetness and acidity. and a little business of tasso ham for some spice. >> that does have a little spice to it. >> it's a spice-cured ham. so then we put the sausage in there and mix it up. we let it sit for a little while, so it can absorb all of th. >> right. >> there you go. you put that in the oven, did you put anything else in there? >> that's all we're going to put in this one. once we put it in our serving vessel, we'll put a little bit of fresh herbs on top. >> i feel like i have to taste it b

tribute to classic detroit -- potato filled pierogi and kielbasa, simmered in white wine, thyme and fennel. followed by locally sourced lamb, cooked perfectly, topped with sour cherries, mulberries, toasted pistachios, coriander and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of detroiters? >> chef craig: how is it not making it better? how is sitting back, not doing anything making it better? how is it, only buying my products from detroit or farmers in detroit, not helping detroit? i'm supplying from detroit. i'm hiring people from detroit. everybody here lives in detroit. >> anthony: if i were asked the same question, i would say i don't -- know. i'm doing what i do well. i'm doing it in a place i love and i am demonstrating that yet another person gives a -- about detroit, and believes in it enough to be here. >> chef craig: you're 100% right. i never really thought about it until you asked that question. it's like -- to me, it was just obvious. >> announcer: what will the detroit of the future look like? whatever you may think it sho

and lox, but less carbs, it's got cream cheese with a bunch of fresh veggies, carrots, scallions, fennels and radishes. and smoked salmon and radishes on top. >> show us what you're bringing to the emporium. >> one thing that we're selling that people can take with them is a tart kit and so you get four already done tart right here. >> you get a jar of tart fillings this one is like a pear vanilla jam. and we have crumbles with little garnishes. >> so you can do this at home on your own. >> if you don't have time to eat it now, you can take it home and make it later. >> you mentioned you were inspired by these creations. what did you want to do after that? and i've just liked the idea of tarts there similar to pie except instead of being served in a pie plate they're kind of freestanding, because instead of a flaky crust, they're like a crisp, shortbread crust so that's what the difference is. >> and what about the secret to making it at home? any quick tips? it seems so intimidating to get the proportions correct. >> they are a little intimidating. part of it is just having the right mat

>> this is fennel. >> oh. i'm not known for my culinary expertise. >> we're going to cook it all together with dried pasta, whatever you like. >> what's our first step? >> we're going to start by browning the meat. we've got turkey and sausage, put in the oil, cook that a little bit, remove this to a s put in the vegetables. >> you ear just browning there. >> browning the meet. it takes about ten minutes to brown the meat. if you're good you can pour it on the side table. extra virgin olive oil. >> you want to use the bits and parts at the bottom of the pan. >> we'll get that going. >> come on, lester. get in here. we get that going for about 15 everything turns translucent. what we have is the vegetables that have cooked down with the meat trimmings and we're going toed a saffron. it's optional but gives great color and really terrific fragrant rab's. >> and tomato paste. >> yep. and kale. it helps to get your veggies in there. >> i knew that was kale, just to redeem myself. >> good job. we put wine >> we've

it's a buttermilk-marinated pork chop with an apple fennel slaw on top. like the crust.ce. chef, you have to decide between heather's pork chop or andrew's pork chop. - i think andrew's the winner. - i agree with you. - thank you so much, chef. - good job. well done. - thank you, chef. - heather, you know how good i am. why would you do this to yourself? do you like losing? thanks, boo. last dish, the battle of the trout. devin and kimberly, let's go. come on, you're from the south, baby. show them how it's done. (narrator) it's the final face-off, and with the women leading by one, devin must take the round to keep the men in the game. devin, please, describe your dish. i have black-eyed pea succotash with corn, bacon-fried okra, with a cornmeal trout and a roasted lemon on top. breading in the south is everywhere, but these are over-breaded. devin, that could be any fish in there. kimberly, describe your dish to chef. i did a corn flake and blue cornmeal encrusted trout with pecan and bourbon glaze, sweet potato fries. get it, girl. again, this dish is, for me, too sug

we will put them in an amazing salad with fennel, olives, fava beans, toasted pine nuts and citrus.ith that, we're grilling some beautiful fresh prawns. it's a show you don't want to miss, so stay with me. ♪

>> this is fennel. you know, it is a vegetable. >> i'm not known for my culinary expertise. >> some kale, some wine. we're going to cook all of this together -- we do it with homemade pasta at the restaurant. dried pasta. whatever you like. start by browning the meat. turkey and sausage are in here together. put in the oil, cook that a little bit. remove this to a side plate. we're goi vegetables. >> you just are browning right there. >> yeah. just browning the meat. takes about ten minutes to brown the meat. we put in the oil. little bit of extra-virgin olive oil always. chopped vegetables. >> you want to use the bits and parts that are at the bottom of the pan that adds the flavor. >> exactly. we'll get that going. that's going to cook for about -- come on, lester. >> i just want to see. >> we get that going for about everything turns translucent. over this side we have the vegetables that have cooked down with all the little meat trimmings. we're going to add saffron to this which gives you terrific

>> and then is the fennel pizza, soprasada, chiles, some sweet onions, and then this is on top. >> ohy different times every pizza do you have why i try and grab a piece? >> right now 12. >> yum, that's good. that's really good. and i won't need to eat cheeseburgers any more. >> and lighter too. so cinder1500 locust opening up today. i'm telling you, this will be big folks for alex around town this week a lot of people will be here. uh-huh. i'm predicting it, yep. >> think about it, when go to places in your life oh, i want some hard cider, only one, two choices there is place, 25. >> uh-huh. do you know i'm in this area all the time. >> are you going to go? >> i've been walking by the place as it is being built. it is locust street inbetween 15th and 16th. >> yes. >> i'm going there today because i've never had a pizza that tastes like a cheeseburger. >> it really does, i fit like i was eating a cheeseburger, it was so good. i finish the entire pizza once we stopped festival of families mink. >> do you see the teleprompter? it keeps indicating this place is opening tomorrow. are you

fennel is in season now, some of the smoked mozarella, cubed just like that. >> fresh mozarella, right>> good? >> throw in the salami. buy a salami, not difficult. and the whole thing, and you cut it in little mash sticks. so when you bite into it, it is nice. do you want the whole -- >> yes? >> let's go with the salami. >> good? how about some celery? >> i can do this. >> prepare everything. >> and then you can prepare this. what is the big -- okay? you put a little bit of oil for me. i will tell you when. >> just go, little more. >> so making the salad, compliment, a meal, and to get people talking and together at the table? >> absolutely, appetizer like this could be an appetizer, main course, if you make big pot of meatballs, and the pasta is easy, throw the pasta in the water marks this big platter of spaghetti, meatballs like that, and if you are in a rush you use a good can every sauce is fine. >> i always love it when celebrity like yourself talk about how easy it is for us to make it, only easy because we can pick up your book and learn how to actually do it. if not i'll be op