Makes 6 to 8 servings Yellow Pepper Sauce Makes 2 cups
Farro Salad
Makes 6 servings
Fennel Salad With Blood Orange Vinaigrette
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings
Fish Poached In Fennel-Orange Broth
This all-purpose poaching liquid is well-suited to a number of fish, so choose what is freshest at your market. Makes 4 servings
Grilled Fennel Salad with Oranges, Olives, and Cilantro
Makes 8 servings When you can find small fennel bulbs, use them instead. They are more tender and will cook more quickly. You’ll need 8 small bulbs to replace the 3 average-sized fennel we used below.
Hoisin-Roasted Root Vegetables
Makes 4 to 6 servings
Pho Ga (Vietnamese Chicken and Noodle Soup)
Makes 6 servings
PICKLED CARROTS
Makes about 1 cup
Porchetta
Makes 6 to 8 servings Traditional porchetta can be made several different ways. This simplified preparation calls for a boneless pork loin cut into quarters, surrounded by Italian sausage with sautéed onions and fennel added, and wrapped in a butterflied pork belly. The whole thing is then tied and slowly […]
Red Pepper Orzo
Makes 8 servings
Salt-Crusted Sea Bass
Makes 4 servings This is one of the most aromatic ways to cook sea bass. The crust forms a nice cooking vessel for the fish and citrus, and when you crack the crust the smell is incredible. Bring the fish to the table in the crust and then crack it […]
Sautéed Squid & Steamed Mussels With Cannellini Beans, Spinach & Pancetta
Makes 4 servings