Fennel

Note: To slice the onion and fennel in the following salad into paper-thin spirals, we used a Japanese rotary device known as the Benriner vegetable slicer.

Italian flavors accent this innovative stuffing. We suggest making it with the Roast Turkey with Red Currant Jelly and Citrus Glaze; reserve the fennel stalks and fronds for use in the stock that's needed for the gravy.

Pomegranate seeds add crunch and tang to this fennel salsa, which makes a perfect accompaniment not only to these pork chops but also to lamb.

This impressive main course is ideal for a healthful dinner party. Serve it with crusty country style bread to soak up the flavorful juices.

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

Active time: 20 min Start to finish: 40 min

Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. The soup can be made a day ahead and rewarmed before serving.

Make the slaw and chill it up to two hours before serving. It is best cold.

Melted butter laced with thyme, fennel seeds and lemon peel is drizzled over the chicken for terrific flavor. The fennel bulbs and bell peppers, both of which are also broiled, add a lot of color and taste. Pour a Sauvignon Blanc to accompany this dish.

This recipe can be prepared in 45 minutes or less.

Both fresh fennel and fennel seeds flavor this creamy mash of Yukon Golds. It can be made eight hours ahead and rewarmed.

(Epaule d'Agneau Braisée au Thym, Sauté de Carottes et Fenouil) Have a butcher cut the lamb shoulder-blade chops about two inches thick for this dish.

Can be prepared in 45 minutes or less.