Fennel, with its distinctive anise taste, gives this slaw a zingy flavor. It is delicious served with barbecued pork ribs! INGREDIENTS: Dressing 1/4 cup unseasoned rice wine vinegar 2 tablespoons sherry vinegar 2 tablespoons sugar 3 tablespoons extra-virgin olive oil Slaw 2 large bulbs fennel 2/3 cup red onion, thinly sliced (about half of a...Read More

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available — they are in season from September through January.  For a complete meal, nutty-tasting bulgur is delicious with this dish. INGREDIENTS: 4 medium fennel bulbs, cored and thickly sliced...Read More

Sweet tangy apples, crisp fennel, and crunchy Belgian endive make a light salad that perfectly complements rich fall foods. INGREDIENTS: Vinaigrette 2 tablespoons minced shallot
 1 tablespoon white wine vinegar
 1 teaspoon sugar or honey 1 1/2 teaspoons kosher salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons extra virgin olive oil Salad 1 large...Read More

This is a substantial salad that is good when it is hot. Lavender is fun to use in savory dishes and goes well with fennel. The meaty blandness of the beans and the vinegar of the dressings keep the lavender from being too much. The lavender should come across as a piece of pleasing music...Read More

This lovely salad is a perfect summer accompaniment to grilled pork, sausages, lamb chops, and more. Many people ask me about what to do with fennel. This salad is absolutely wonderful without the peaches, especially as a salad to serve before an entrée course. With peaches, it becomes a sublime summer salad that is great...Read More

This tart can work as a starter or the main course. It even works as a dessert, served with ice cream or sorbet. The recipe is flexible owing to the fact that you can cut the pastry bases to any size you wish. Use a cookie cutter to form many small tarts for a party,...Read More

INGREDIENTS: For the Greens: Mixed baby greens (or any mix of kale, collard, and/or chard)   Leeks or red onions (no substitutions, as these are what give the dish a little sweetness) Garlic Shiitake mushrooms Olive oil Lemon Salt and pepper METHOD: In a large sauté pan over medium heat, warm enough olive oil to...Read More

Make this salad ahead of time to allow flavors to marry before serving. INGREDIENTS: 1 sweet navel orange 1 medium fennel bulb 1 tablespoon white wine vinegar 1 teaspoon honey 1/4 teaspoon kosher salt 1/8 teaspoon ground white pepper 3 tablespoons extra virgin olive oil 1 1/2 teaspoons orange zest 1/4 cup pistachios, toasted A...Read More

INGREDIENTS: 2 small fennel bulbs, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 6 cloves garlic, smashed 1 cup cherry or grape tomatoes 1/2 bunch fresh thyme sprigs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 6-ounce salmon fillets, skinned 1 lemon, juiced...Read More

This recipe is a recipe that I developed for Old Creek Ranch. This dish yields meat that is almost falling off the bone. The flavors can easily be varied, as can the vegetables. See the Chef’s Notes at the end for variations. Although the recipe seems long, it isn’t really, and once you’ve done it,...Read More