Fennel

Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish for roasted leg of lamb.

Try this refreshing drink on a sizzling-hot summer day. Add a splash of aquavit (we like Linie brand), then serve on the rocks with a parsley sprig, and you have a Norwegian Mary. As with any fresh-squeezed juice, this is best served the day it's made.

To pit an olive quickly, use the side of a large knife to crush the fruit, then pop out the pit. Serve with: Linguine tossed with olive oil and parsley and twirled into nests, roasted artichokes, and a crusty baguette.

This refreshing and versatile salad sets off some of the more decadent dishes at Isa.

Can be prepared in 45 minutes or less but requires additional unattended time.

Fresh fennel adds crunch and goat cheese lends tang to this meatless pizza.

Variations on the grilled chicken salad were everywhere in recent years. Likewise, balsamic vinegar dressings and marinades often turned up on menus, olivada (olive paste) became a pantry staple, packaged salad greens were popular convenience items, and fennel and radicchio became regulars in the produce bins.

Great-tasting ingredients add up to a thoroughly satisfying meatless entrée that's perfect for a cool autumn evening.

Can be prepared in 45 minutes or less.

All you need to complete the meal is a simple green salad and your favorite Pinot Noir or Cabernet Sauvignon.

Can be prepared in 45 minutes or less.

The combination of anise seed and basil in the following recipe may seem unusual, but it enhances the faint licorice flavor in basil.

Teri Carpenter of Albuquerque, New Mexico, writes: "On a trip to British Columbia, we dined at Blue Heron Inn, on Porpoise Bay, in Sechelt. They served a fabulous onion and fennel bisque. Could you get the chef to share the recipe with Gourmet?" This bisque is so lush that demitasse cups make an ideal serving size. Active time: 30 min Start to finish: 1 hr