459 fennel recipes

Pantry-staple salmon cakes from canned salmon, cracker crumbs, and eggs, browned in butter and served with mushroom or celery soup sauce and fresh fennel. Old-school weeknight dinner in 30 minutes.

Canned sardines warmed in white wine over a soft fennel and onion relish. A simple, elegant Mediterranean-style fish dish using the sardine oil for cooking.

Marinated olives with garlic, orange zest, and fennel seeds warmed in olive oil. An Italian-style appetizer that improves with time. Ready in hours, not days.

Rotini with zucchini, ham, and carrots tossed in olive oil with fennel seed. A quick 30-minute weeknight pasta that uses up leftover ham and summer vegetables.

Buttermilk Swedish flatbread (knäckebröd-style) blends rye flour, all-purpose flour, buttermilk, and fragrant fennel seeds into thin, crisp rounds baked in just 5 minutes. A traditional Scandinavian crispbread for cheese, butter, or smoked fish.

A bright vinaigrette of fresh orange juice, lemon juice, and balsamic vinegar whisked with olive oil and nutty hazelnut oil. Fennel seeds, scallions, and fresh herbs make it sparkle. No cooking required.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.

Beef tenderloin rubbed with curry powder, fennel seeds, and cayenne, then grilled over hot coals until charred and smoky. Four ingredients, zero fuss, and packed with bold, aromatic flavor.

Pan-seared venison steaks with butter, fennel, garlic salt, and basil. A 15-minute hunter's skillet recipe for tender deer steaks cooked medium-rare in a hot pan.

Roman pickles brine fresh lettuce leaves with vinegar, dill, fennel, and salt for an ancient pickling method straight from Columella's first-century cookbook. Crisp, briny, and unexpectedly fresh.

Cold cucumber soup blends cucumbers with yogurt, walnuts, and fennel into a creamy chilled summer starter. Bulgarian-style tarator inspired soup with fresh dill garnish. No-cook and ready after a 2-hour chill.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Quick summer vegetable refrigerator pickles with fennel, zucchini, cauliflower, and red onion in a fennel-seed and peppercorn brine finished with olive oil and balsamic. Keeps a month.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Homemade yeast breadsticks, plain or seeded with fennel, caraway, or poppy seeds. Thin, crispy, bakery-style sticks that keep for weeks stored airtight.