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Fennel

Explore 159 recipes, 9 articles, 3 galleries, 65 videos, and more

Roast Leg of Lamb

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Roast Chicken with Lemons and Fennel

Time:1 hour 15 mins
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Roasted Beet Hummus

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Vegetable Market Salad

Time:45 mins
Ingredients
  • Zest and juice of 1 lemon
  • 3 anchovy fillets, finely chopped (optional)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks
  • 2 garlic cloves, thinly sliced
  • 1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise
  • 1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise
  • 2 ounces radishes (about 4), ends trimmed, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons capers, rinsed and dried
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Mahi Mahi with Polenta, Part 2

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Herb-Rubbed Grilled Fish

Time:1 hour 15 mins
Ingredients
  • 3 bulbs fennel, fronds separated, bulbs cut through core into 1-inch wedges
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons whole pink peppercorns (available at penzeys.com)
  • 4 cloves garlic, peeled
  • 1/2 cup packed fresh flatleaf parsley leaves
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 whole striped bass or snapper (3 3/4 to 4 pounds), cleaned
  • 2 cups mixed herb sprigs and other aromatic greens, such as mint, celery leaves, oregano, and parsley (optional)
  • Coarse salt and freshly ground pepper
  • 12 habanero or other colorful chiles, for serving (optional)
  • Lemon slices, for serving
  • Grilled Potatoes, for serving
  • Mixed Herb Sauce, for serving
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Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce

Time:40 mins
Ingredients
  • 1/2 Ruby Red grapefruit, room temperature
  • Zest from 1 Ruby Red grapefruit, peeled into long strips, plus 1/4 cup juice
  • 3 large egg yolks
  • 1 quart fish or chicken broth, preferably homemade or canned low-sodium
  • 1 teaspoon white-wine vinegar
  • 1 small red onion, cut into eighths, or 4 red cipollini onions, peeled
  • 1/2 teaspoon coarse salt
  • 1 small fennel bulb, sliced lengthwise into 6 pieces, plus 2 stalks with fronds
  • 1/4 teaspoon cayenne pepper, plus more for serving
  • 1/2 teaspoon coarse salt
  • 1/2 cup mild-flavored extra-virgin olive oil, warmed up
  • 10 black peppercorns
  • 4 skinless salmon fillets, preferably wild (about 4 ounces each)
  • 1 baguette, sliced and toasted, for serving
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Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs

Time:35 mins
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Vegetable Line Up

Other Ideas:
Vegetable chips, Vegetables
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Poached Salmon with Pickled Cucumbers

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