181 fennel recipes

A fragrant homemade Balti spice blend built from toasted coriander, cumin, cassia bark, fennel, black mustard seeds, cloves, and cardamom. Use it dry in curries or mix it into Balti masala paste for the real deal.

A rich bouillabaisse loaded with lobster tails, cod, halibut, and sea scallops in a saffron-tomato broth with orange peel and fennel. Served over garlic toast for a stunning French-inspired seafood feast.

Pork tenderloin baked in a savory broth of Worcestershire, soy sauce, coriander, fennel, and chervil with mushrooms and scallions. Works in the oven or Crockpot.

A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.

Chicken cacciatore baked in a crushed Roma tomato sauce with white wine, fennel seed, cinnamon, coriander, and red pepper flakes. A lighter, oven-baked Italian hunter's chicken.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.

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Roasted beef tenderloin rubbed with cracked black pepper, fennel, red pepper flakes, and nutmeg. Served with a light horseradish-dill sauce made from blended cottage cheese.

California country meatballs with a beef, pork, and veal blend seasoned with fennel seeds, tossed with sauteed tri-color bell peppers, onion, and black olives. A colorful, Italian-inspired skillet dinner.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

Make your own bulk Italian sausage at home with ground pork, fennel seeds, red pepper flakes, and a bold garlic punch. Season it your way, skip the casings, and freeze in batches for pasta night, pizza, and more.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.

Tagliatelle tossed with crispy hot Italian sausage, wilted kale, chicken stock, and sharp pecorino cheese. A rustic Italian pasta that comes together in 40 minutes flat.

Cooking a delicious meal takes no time, it is tasty and nutritious. You can serve it with steamed green beans or your favorite salad, or any kind of vegetables to give extra fibre and vitamin.