Fennel

We love precooked beets—and this speedy, hearty dish proves why.

From raw slaws to cozy pastas, these dishes prove fennel’s prowess.

Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad.

Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.

This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.

Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.

Extra juicy and very crunchy, these thick-cut breaded pork chops are an impressive dinner option served with a crisp pickled-fennel salad.

This vegan twist on a lamb sausage hummus bowl features a trio of textures—creamy, crisp, and meaty—that will keep you coming back for more.

Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.

Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.

Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

Simple roast chicken gets a boost from bright and crunchy gremolata (with a whole lemon in the mix!) and a finishing agrodolce drizzle.

The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.

Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).

A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

Tender roasted squash, crunchy apples, and creamy beans come together with a spicy country ham vinaigrette to create a balanced cold-weather salad.

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.