Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious small-batch syrup.
Fennel Risotto with Crispy Lamb Sausage
A homemade lamb-and-fennel sausage, made with store-bought ground lamb, gets browned in a pan and served over fragrant fennel risotto.
Marinated Sardines with Fennel, Raisins and Pine Nuts
"You need a wine that can counterbalance these intense sardines," says Dan Amatuzzi of this quickly fried fish marinated in sweet Champagne vinegar, the classic Venetian dish sardines in saor. He selects a Verdicchio from Le Marche with sweet pear notes.
Fennel-and-Sweet-Onion Pizza with Green Olives
Miami chef Michael Schwartz uses brown ale and whole-wheat flour to flavor his chewy crust. Toppings can range from potato and house-cured bacon to this pie, made with Pernod-braised fennel, caramelized onions and Trugole, a semisoft Italian cheese that melts beautifully.
Bow-Tie Salad with Fennel, Prosciutto, and Parmesan
A tangy lemon dressing makes this main-course salad especially refreshing, and the only thing you have to cook is the pasta. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta.
Eugenia Bone serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep’s-milk ricotta whenever she can find it at the market.
Kohlrabi, Fennel and Blueberry Salad
Kohlrabi tastes a lot like a broccoli stem, but it’s milder and sweeter and the texture is crisper. Chef Stephanie Izard thinks it’s an underappreciated vegetable, so she makes it the star of her delicious salad, served raw in very thin slices. In fact, she likes the dish so much that she takes some home to eat on the couch after service a few times a week.
Fennel Mussels with Piquillo Rouille
Before Chris Kronner makes this dish, he forages mussels from the nearby coast. “You have to climb down a 75-foot rock face on a rickety ladder; it’s intense,” he says.
A terrific condiment from Thomas Keller’s Ad Hoc at Home; try it on roast pork.
Fennel and Aged Pecorino Salad
This crisp salad combines fennel, scallions and parsley with shavings of sharp, salty aged pecorino cheese; the pecorino from the small Tuscan town of Pienza is especially tasty.
Overnight Fennel and Jicama Pickles with Orange
Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it’s blended with a little sparkling wine as it is here. Neal Bodenheimer loves how the vivid-red Italian spirit tastes with fennel. “This is a perfect way to use up any leftover fennel fronds from the kitchen,” he says.
Fennel Gratin with Crispy Bread Crumb Topping
This gratin combines tender braised fennel, crunchy bread crumbs and an over-the-top Parmigiano-Reggiano cream sauce. For added color, finely chop some of the fennel fronds as a garnish.
Pickled Cherry Tomatoes and Fennel
Fennel and Red-Onion Salad with Parmesan
Crisp raw fennel, pungent onion, and a sprightly lemon and orange dressing make for a delectable salad. A food processor with a slicing attachment cuts the fennel in no time.
Strawberry-and-Wild-Fennel Compote with Pound Cake
Pastry chef Bill Corbett harvests his own fennel pollen for this dessert by hanging wild fennel flowers upside down; as they dry, the pollen falls into a container below.
Sautéed Chicken Breasts with Fennel and Rosemary
The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in chicken broth, which becomes a tasty light sauce.
Fennel-and-Citrus Salad with Mint
For his light, simple salad, chef Matthew Accarrino mixes grapefruit and orange segments with shaved fennel and a sweet-tart honey-lemon dressing.
Fennel and Arugula Salad with Meyer Lemon Vinaigrette
Meyer lemon has a tartness that’s more tamed than lemon, which is why we love it with peppery arugula and crisp shaved fennel in this simple salad. Soaking the shaved fennel in ice water helps the thin slices retain their crisp.