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.
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.
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.
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.