In Season: Fennel season lasts from mid-fall to early spring.

What to Look For: Choose firm, greenish-white fennel bulbs with no soft or brown spots. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting.

How to Store: Wrapped in a paper bag, fennel will keep in the refrigerator for three to five days.

Lemon halves and fennel wedges are scattered around the chicken to let their flavors mingle as they roast. In addition to the fennel, you could use sliced root vegetables such as parsnips, carrots, and turnips in this easy roast chicken recipe.

Sliced fennel bulb, orange sections, and Nicoise olives are tossed in a spicy lemon dressing. Serve this robustly flavored salad with roasted lamb or salmon.

The combination of crisp fennel and russet potatoes in a creamy sauce is a sophisticated alternative to traditional scalloped potatoes. Asiago cheese is scattered over the casserole during the final 15 minutes of baking to create a flavorful, crispy-chewy topping.

Pork tenderloins are coated in two kinds of mustard, sprinkled with bread crumbs, and seared in a skillet to form a flavorful crust. A mixture of fennel, shallots, dried apricots, cognac, thyme, and chicken broth are added to the pan, forming a sweet-savory sauce while the pork cooks.

Lemon-Dijon vinaigrette coats blanched green beans, sliced fennel bulb, and toasted pecans. Perfect for buffets or potlucks, this sophisticated salad can be served chilled or at room temperature.

A mixture of caramelized fennel and onions is spread onto homemade pizza dough and topped with fontina cheese and rosemary-garlic olive oil. This pizza can be cooked on the grill or in the oven on a pizza stone.

A refreshing salad of orange segments, sliced fennel, and green olives dressed in a light lemon vinaigrette is spooned over pan-seared salmon fillets. This easy, impressive dinner is on the table in just 15 minutes.

Slices of fennel are coated in egg and bread crumbs, and fried to a crisp golden-brown. Serve the fried fennel hot with lemon wedges.

Crisp fennel complements the chewy quinoa in this salad. Parsley leaves, dill, and lemon juice make this dish bright and refreshing.

Halved fennel bulbs are parboiled, topped with butter, Parmesan, and thyme, and baked until tender and golden brown. Serve the fennel with baked eggs and grilled country bread for brunch, or with roasted chicken, pork, or salmon for dinner.

The additions of sliced fennel and an orange-ginger dressing add fresh flavor to this purple cabbage slaw. The vegetables and the dressing can be prepared separately a day ahead of time and tossed together up to 1 1/2 hours before serving.

Pork loin is seasoned simply with olive oil and oregano. Sliced fresh fennel bulbs and whole garlic cloves roast alongside the pork, becoming caramelized and sweet.

In this one-dish dinner, sauteed onion and garlic are mixed with tomato paste, fennel, potato slices, and orange zest, and then simmered in chicken stock. Cod fillets are arranged on top of the vegetable mixture and cooked just until opaque.

A drizzle of olive oil is the only adornment needed on fresh wedges of fennel and navel oranges. This three-ingredient salad offers pleasing contrasts of color, flavor, and texture.

Crisp, mild fennel is livened up with lemon juice and capers, and then tossed with linguine and canned tuna. This light dinner is ready in just 20 minutes.

Chicken, shallots, and wedges of fennel and apple are seasoned with sage and cider vinegar. Everything roasts together in one pan to make this easy and flavorful dinner.

The mild licorice scent of fresh fennel bulb is a lovely match for slightly bitter escarole and spicy radishes. The salad is tossed with champagne vinegar and olive oil, and garnished with fennel fronds.

The combination of white wine and freshly squeezed orange juice is an excellent complement to the mild licorice flavor of fennel bulb. Serve the tender braised fennel with roasted fish, chicken, or pork.

Pork cutlets are coated in a mixture of breadcrumbs and lemon zest, and pan-fried until crisp. A quick side dish of fennel sauteed in garlic is prepared in the same skillet.

A light, crisp salad of thinly sliced fennel bulb and lemon zest is the perfect complement to buttery smoked salmon. In addition to the fennel, you could use cucumber and celery in this salad.

In this Italian-inspired dish, fennel and red onion are browned in a cast-iron skillet and then joined by white beans and fresh oregano. Serve this satisfying, meatless main course with wedges of crusty country bread.

This flavorful dinner-party dish combines sweet Italian sausage, kielbasa, red potatoes, fennel, and littleneck clams. Serve with slices of crusty bread so your guests can mop up every last drop of the delectable sauce made from Pernod, clam juice, tomatoes, and tarragon.

Carrot, fennel, and Granny Smith apple make a sweet, crisp combination. The creamy dressing is made from nonfat yogurt, white wine vinegar, celery seeds, and tarragon.

Thinly sliced fennel is pickled in a tart vinegar brine with orange peel and star anise. Serve little dishes of pickled fennel between courses as a palate cleanser.