Fennel’s hint of anise flavor imparts a beguiling note to this delicious dip.
These canapés are like Sunday brunch meets the Jewish holidays. Use a mandoline, if you have one, to shave the fennel into super thin curls. If not, a sharp chef’s…
In this light first-course salad, creamy, rich burrata is balanced but the crunch and tang of thinly sliced fennel and lemon.
As the fennel and tomatoes roast, their juices mingle to create a luscious sauce. Finocchiona, salami flavored with fennel seeds (finocchio is Italian for fennel), reinforces the fennel flavor of…
Like caramelized onions, slowly cooked fennel becomes deep, rich, and sweet tasting. Paired with a lemony, gremolata-like herb garnish, it’s a great accompaniment to lamb chops coated in crushed fennel…
This recipe comes courtesy of my friend chef Joshua McFadden; a dish similar to this is in our cookbook. I love it so much—it’s fragrant, colorful, and satisfying—that I had…
With its sweet and salty flavors, this colorful salad makes a superb first course and would also work well as a side to a rich braise. A short soak in…
Peperonata, a mix of cooked sweet peppers, is often served as part of antipasti. Here, it’s topped with an egg and served with crusty bread to mop it all up.
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