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Fennel

Explore 159 recipes, 9 articles, 3 galleries, 68 videos, and more

Mixed Chicories with Honey Vinaigrette

Ingredients
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sherry vinegar
  • 1 tablespoon honey
  • 4 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1 teaspoon aniseed
  • 1 small head escarole (about 8 ounces)
  • 1 head radicchio (about 6 ounces)
  • 1 small red onion (about 4 ounces), thinly sliced
  • 1 fennel bulb (about 9 ounces), trimmed and cut into 1/2-inch-square pieces
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Fennel, Orange, and Parsley Salad

Time:20 mins
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Fennel Salad with Blood Oranges

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Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese

Ingredients
  • 1 bunch baby red beets, cleaned and trimmed
  • 1 bunch baby golden beets, cleaned and trimmed
  • 1 bunch baby candy-striped beets, cleaned and trimmed
  • 3/4 cup red-wine vinegar
  • 1 1/2 cups sugar
  • Coarse salt and freshly ground black pepper
  • 6 blood oranges
  • 1/4 cup plus 3 tablespoons chardonnay or champagne vinegar
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 bulb fennel, trimmed and thinly sliced crosswise using a mandoline, fronds reserved and chopped
  • 1 ounce shaved Chevrot cheese or crumbled Montrachet goat cheese
  • 1 bunch arugula, preferably wild
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Root Vegetable and Pomegranate Salad

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Orange, Fennel, and Olive Salad with Red-Pepper Flakes

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Sausage with Fennel and Olives

Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 12 sweet Italian sausages (about 2 pounds)
  • 1 cup dry white wine
  • 6 large cloves garlic, peeled and crushed
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1 cup large green olives, squashed and pitted
  • 3 large fennel bulbs (3 1/2 to 4 pounds), trimmed and cut into 1-inch pieces
  • 1/2 teaspoon coarse sea salt
  • Freshly ground black pepper
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Roast Pheasant with Chestnut Fennel Fricassee

Other Ideas:
Chestnuts, Main course, Pheasant
Ingredients
  • 2 cups fresh chestnuts
  • 3/4 cup wild rice
  • 1 teaspoon salt, plus more to taste
  • 1 pheasant (about 3 pounds)
  • 1/4 cup fresh rosemary, finely chopped, plus whole sprigs for garnish
  • 1 clove garlic, minced
  • 6 shallots, 2 minced and 4 slivered lengthwise
  • Freshly ground pepper
  • 2 tablespoons plus 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 2 fennel bulbs (about 8 ounces each), sliced thinly crosswise
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
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Fennel with Parmigiano and Lemon

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Braised Fennel and Artichokes

Other Ideas:
Artichokes, Side dishes
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 dried mild red chile, such as Italian finger hots or red Thai
  • 3 large fennel bulbs, cored, outer layers removed, and cut into 2-by-1/8-inch strips
  • 4 large artichokes, outer leaves removed, head cut into thin slices
  • 4 strips lemon peel
  • 4 sprigs thyme
  • 1/2 cup dry white wine
  • Coarse sea salt
  • Freshly ground black pepper
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