) * 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...

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...

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...

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...

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,...

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...

" 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...

polenta or fried polenta squares, w/the same garnish. Or with farro. I’d serve a salad alongside any of these. OR: Crumble and brown sausage and finely chopped fennel, with other mirepoix bits and pieces, and stuff veal or...

Pomegranates are in season, and their seeds provide little bursts of tart flavor that complements both savory and sweet flavors.

borage

samphire

anise

Assured combinations with some unexpected flavors at No. 7.

Summer, with its weekends of barbecues and picnics, turn a chowhound’s fancy to sausages, and two artisan producers are currently garnering raves.

I was there for lunch too on Friday and chose from the special menu, too. Perhaps the fennel soup you had was off because it was WHITE BEAN puree. Mine had a delicious drizzle of fennel oil and crispy flecks of fried fennel as a...