fennel

Fennel ‘Quick Kimchi’

fennel bulbs (about 2

salt

white distilled vinegar

garlic

sesame oil

gochugaru

fish sauce

sugar

scallions, chopped chives, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Braised Chicken Legs With Grapes and Fennel recipe | Epicurious.com

chicken legs (thigh and drumstick; about 3½ lb.), patted dry

4½ tsp. kosher salt, divided

Tbsp. extra-virgin olive oil, divided

fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds

unsalted chicken broth

honey

tsp. Calabrian chile paste Calabrian chiles

Tbsp. red wine vinegar

Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.

Lemony Chicken Soup With Fennel and Dill

bone-in, skin-on chicken legs, thighs, drumsticks or a mix

Kosher salt and black pepper

olive oil

fennel bulb (preferably with the top on)

garlic cloves, thinly sliced

yellow onion,

potatoes,

lemon, coarsely chopped (discard the lemon

chiles de árbol

broth

fennel seed

dill,

scallions, thinly sliced

Sour cream, full-fat Greek yogurt or feta (optional)

Sumac (optional)

Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.

Meanwhile, if you’ve got the top of the fennel bulb, thinly slice it, fronds and all; set aside.

Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.

Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it’s cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)

Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.

Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.

Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.

Braised Chicken Thighs With Caramelized Fennel

fennel bulbs

garlic,

lemon

extra virgin olive oil

chicken thighs (about 1 1/4 pounds)

black pepper

fennel seeds

onion, thinly sliced

Pernod

lemon juice

Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.

Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.

Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.

Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.

Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

For such a short ingredient list, this 20-minute pasta dish is bursting with bold flavors, thanks to fire-roasted tomatoes and smoky andouille sausage. 

One-Pot Spicy Sausage and Tomato Pasta

smoked andouille sausage

fennel bulb

water

tomatoes

linguine pasta

teaspons kosher salt

basil leaves,

Cut 12 ounces andouille sausage crosswise into 1/2-inch thick rounds and thinly slice 1/2 medium fennel bulb. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 1 can fire-roasted diced tomatoes and their juices, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. 

Bring to a boil over high heat. Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Meanwhile, tear 1 cup fresh basil leaves in half. In the last 2 minutes of cooking, add the basil. 

Remove from the heat. Taste and season with more salt as needed. Garnish with more fresh basil. 

No time for a traditional brine? A dry brine like this one—packed with aromatics and herbs—delivers big flavor with less hassle.

Dry-Brined Turkey

Citrus and Peppercorn Dry Brine, Garlic and Herb Dry Brine,

turkey,

onion,

herbs

¼ cup (½ stick) unsalted butter, room temperature

chicken broth

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Fennel-Apple Salad With Walnuts

lemon juice,

fine sea salt,

fennel bulbs,

apples,

celery stalks,

fennel fronds parsley leaves

walnuts

Parmesan,

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.

In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Clam Toasts with Pancetta recipe | Epicurious.com

olive oil, divided, plus more for drizzling

pancetta (Italian bacon), finely chopped

garlic cloves, 2 thinly sliced, 2 whole

sweet onion, finely chopped

fennel fennel fronds

lemon zest

bay leaf

dry white wine, divided

sourdough bread

clams

parsley leaves

This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you’d prefer something soupier, thin it with a little broth or water before serving.

North African Bean Stew With Barley and Winter Squash

extra-virgin olive oil,

leeks, white and green parts, diced

cilantro, leaves

fennel, fronds reserved (1/2 large fennel bulb)

garlic cloves, finely chopped

baharat (see note)

cinnamon

tomato paste

pearled barley

salt,

saffron, crumbled (optional)

cooked beans or chickpeas

butternut squash (1 small squash)

turnip (1 medium)

red lentils

Plain yogurt,

Aleppo pepper paprika,

In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.

Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.

Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.

Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

Sheet Pan Roasted Root Vegetables

sweet potato

Fennel bulb

carrots

parsnips

turnip

large, beets

Med-Large yellow onion

Tbsp Olive Oil (or other neutral oil)

Tbsp Balsamic Vinegar

Salt

tsp Ground Black Pepper

Fennel fronds, chopped

Thyme

Rosemary

Parsley

Preheat oven to 400F (standard) or 375F for Convection.

Drizzle 2 sheetpans with olive oil, or oil of choice.

Preheat:

Wash all of the vegetables, peel the potato, onion, carrots, parsnips and beets, if desired. Cut each into “planks” of around 1/2” x 2-3” of 1/2” inch thick. Place all cut vegetables into a large bowl. 

Mix together the olive oil, vinegar, salt and pepper. Drizzle over the cut vegetables and stir until all are coated.

Pour the cut vegetables out onto the two oil-coated baking sheets, making sure they are in a single layer. 

Place in the oven for 40-45 minutes, turning half-way through. 

Vegetables are done when golden brown and tender.

Slice the veggies:

This is one of my favorite things to make when it’s chilly. I’ve never added balsamic to mine, so I can’t wait to try this! I’ve added broth to the leftovers and used an immersion blender to turn it into a creamy soup.

Roasting is my favorite way to prepare veggies and now I'm craving root veggies like nothing else. These look delicious, Laura!

I'm fairly certain my 10-year-old self would've run the other direction away from a recipe like this.  But now?  I'd gladly fill my plate with this one!  These photos are incredible (some of your best ever if you ask me), and the recipe is nice and easy.  What's not to love about this one??  :-)

So pretty ane elegant as a side dish.  Love veggies roasted. YUM!

I never thought I'd be the one to get excited over a pan of vegetables, but I am that one!! I love how sweet and soft veggies are when they are roasted. I love to eat mine with a sprinkle of sea salt! So good, Laura!

Many people would say they weren't too happy about eating vegetables when they were kids. That's not my case! I did like allmost all veggies except onions (like most kids do). My love for them hasn't disappeared. I do love nicely roasted root vegetables, and this dish looks and sounds perfect. Sweet, savoury, salty, and very aromatic - autumn vibes on a plate

This recipe is healthy and delicious. Thanks for sharing :)

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Clam Toasts with Pancetta

½ medium sweet onion, finely chopped

red pepper flakes (for serving)

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% chance of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5–7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6–8 minutes. Add lemon zest, bay leaf, ground fennel, ½ cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.

Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef’s knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining ½ cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5–7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.

To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.

Do Ahead: Soffritto can be made 2 days ahead. Let cool; cover and chill.

I quick-braise shards of fennel in white wine and stock, and top it with a simple crust of panko, chervil, fennel fronds, and olive oil. Mild, crisp, and simple.

French in a Flash: Braised Fennel Crunch Recipe

olive oil,

unsalted butter

dry white wine

chicken broth or vegetable broth

Kosher salt

panko

fennel fronds

chervil

In wide non-stick skillet, heat 1/2 tablespoon olive oil and 1/2 tablespoon butter over medium-high heat.  Once butter has melted and just begins to foam, add fennel slices. Sauté, turning slices often with silicone spatula, until just turning golden brown, 4 to 5 minutes. Add wine, and allow it to reduce for 30 to 60 seconds. Add chicken broth, and season with salt and pepper to taste. Reduce heat to low, cover pot, and simmer until fennel is tender to tip of a knife, 12 to 15 minutes. Remove lid from pot, and allow any excess moisture to evaporate.

In bowl, toss together remaining 2 teaspoons olive oil, panko, and fennel fronds and chervil. Season with salt and pepper.

Preheat broiler to high. Spray 9 1/2- by 12-inch baking dish with nonstick cooking spray or olive oil. Place fennel all around bottom of dish, and cover with panko-herb mixture. Place in boiler, 5 to 6 inches below heat source, and cook until panko is golden-brown, 6 to 7 minutes. Serve immediately.

It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called a kakavia. It's a dish that welcomes wines that are clean-cut but with lip-smacking acidity balanced by sunny suggestions of melon and tropical fruit, like Austrian rieslings.

Greek Fisherman’s Stew

fennel,

red chile flakes,

beefsteak tomatoes, cored and chopped,

sea salt,

Yukon Gold potatoes, peeled and diced

bass

basil leaves, torn

mayonnaise

Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.

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