Fennel Recipes

Rub a supertasty mix of crushed fennel seeds and grapefruit zest onto snapper before baking it on a bed of sweet roasted fennel.

Cooking clams with sauteed fennel and leeks infuses them with flavor. They're fanastic with this chile-laced pasta.

Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich or served with roasted pork.

Pink peppercorns (no relation to the black or white variety) are slightly spicy but fruity, with a mild citrus taste. Here, they flavor the salt sprinkled on a supereasy vegetable crudo.

Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it's blended with a little sparkling wine as it is here. Plus, this is a perfect way to use up any leftover fennel fronds from the kitchen.

This velvety, richly flavored fennel soup has no cream; the exquisite texture comes from enriching the soup with eggs.

Jayson Woodbridge uses wild fennel for this tangy, crunchy salad, but regular supermarket fennel works perfectly well, too.

Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce.

This recipe cleverly uses lemon oil to boost the flavor in this chilled four-ingredient soup. The citrus oil is used in two different ways: for sauteing fennel before pureeing it with grapefruit juice, and for garnishing the soup before serving.

Serve this simple green salad with a cheese plate and plenty of rustic bread.

This light, simple salad mixes grapefruit and orange segments with shaved fennel and a sweet-tart honey-lemon dressing.

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.

With so many lakes and rivers, Iceland is a terrific place for trout. Here, it's stuffed with fennel, herbs and orange and baked on foil that's been well buttered so the skin gets nicely golden.

These simple, incredibly flavorful onions from chef Nancy Silverton are baked in the oven until they're falling-apart tender. Fennel seeds punch up the crispy breadcrumb topping.