I ate at Mario Batali’s restaurant Del Posto, and he had a bunch of delicately sugared fennel fronds as a garnish on one of the dishes that were simply out of this world. I don’t even remember what they were... (21 replies, last updated by zamorski July 30, 2009)

vegs into the broth and a little lemon juice. salt, pepper, blended etc. Garnished with fennel fronds. The thing is, there was almost no fennel flavor in this thing. In fact, it was superacidic – high tomato content and even... (6 replies, last updated by mr mouther May 24, 2007)

with capers and picholine-style green olives. Spoon over steamed, roasted or grilled salmon. Garnish with fennel fronds. (12 replies, last updated by Will Owen August 4, 2006)

We had a wonderful dish at Tempo of Wild Salmon Filet crusted with Moroccan Spices and served with a Shaved Fennel and Apple Salad as a garnish. I have been successful with the Salmon, but the Shaved Fennel evades me. How do they... (7 replies, last updated by scubadoo97 October 11, 2007)

sieve to get the consistency right. Stir in heavy cream to taste and you’re set. Garnish with some of the fronds chopped fine. This is good warm or chilled. Fennel is also great quartered and grilled or baked in a gratin.... (12 replies, last updated by e.d. July 29, 2004)

, possibly some of the orange juice from the remaining sectioned orange, S & P, garnish with the fennel fronds. Very refreshing. (17 replies, last updated by Robin Joy September 16, 2008)

is cooked through. Remove seafood to warm soup plates. Boil liquid til reduced slightly; season to taste with S&P, finish with a little butter. Ladle over cooked seafood. Garnish with sprigs of feathery fennel tops. (22 replies, last updated by scottso April 4, 2003)

translucent). You could finish by either garnishing with the fronds or tossing them in a gratin, covering with parmesan, and sticking under the broiler until browned. It’s a simple celery dish that always pleases ... and a... (12 replies, last updated by kate December 8, 2004)

) * sea salt, to taste * white pepper, to taste * extra virgin olive oil, for garnish 1. Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later. 2. In a large heavy sauce pot over medium... (149 replies, last updated by alkapal August 29, 2009)

Atlantic Salmon over Saffron Stewed Tomatoes and Fennel with Broccoli Rabe and a Sauce Verde I can pan-roast the salmon without a problem. And the Sauce Verde was simply a garnish on the side of the bowl. I can leave it out or... (0 replies, last updated by Graig May 7, 2007)

The leaves are called fronds and can be used for garnish for meats and vegetables. Fronds are also lovely in salads. Fennel also marries very well with shellfish. Again, use the fronds and bulbs. You can also save those thin... (4 replies, last updated by Glencora July 9, 2008)

I just made a fennel gratin as well, and I plan to use the stalks to make vegetable stock. I’ve never done that before but figure such a stock might work very well in a seafood risotto — maybe with the fennel fronds... (15 replies, last updated by amyzan November 7, 2009)

easily remove the fennel from that salad if you didn’t like it. You may also like it better cooked, which softens the flavor. The leaves are pretty — you can use them for garnish (although they still smell of fennel,... (11 replies, last updated by Mrs. Smith March 4, 2006)

Our Chowhound July 2009 Cookbook of the Month is Spice: Flavors of the Eastern Mediterranean by Ana Sortun. Please post your full-length recipe reviews here for dishes from Chapter Three: Sumac, Citrus, and Fennel Seed, page 70... (28 replies, last updated by Rubee July 27, 2009)

" the anchovy a little, add the fish back to the pan, turn gently to coat in the sauce, and garnish with minced parsley. I’d roast that fennel in the oven with a good amount of olive oil. Another way I like to do fennel is a... (4 replies, last updated by nja January 20, 2006)