fennel seed

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Smooth and Spicy Pinto Bean Soup

olive oil

yellow onion, sliced

garlic cloves, sliced

cumin

fennel seeds

chicken broth

ancho, guajillo, or New Mexico chiles, stemmed, seeds removed

pinto beans, drained

Kosher salt, freshly ground pepper

chicken (optional), corn chips,

red radishes, very thinly sliced

½ small white onion, very thinly sliced

cotija cheese (for serving)

Bon Appétit

Heat oil in a large saucepan over medium-high. Cook yellow onion, stirring often, until very tender and just beginning to brown, 6–8 minutes. Add garlic and cook, stirring, until very fragrant, about 3 minutes. Add cumin and fennel and cook, stirring, until fragrant, about 1 minute. Add chicken broth and chiles and bring to a simmer. Cover and cook, maintaining a gentle simmer, until chiles are rehydrated and very soft, 25–35 minutes.

Pour soup into a blender (reserving saucepan) and add beans. Carefully purée until smooth. Return soup to saucepan and bring to a simmer over medium heat. Season with salt and pepper. Stir in chicken, if using.

Place corn chips in serving bowls and top with stew. Lay avocado on top, if using. Add a dollop yogurt, then top with radishes and white onion. Sprinkle with cotija.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

Roasted Beets With Dukkah And Sage

lb. small or medium red beets

Tbsp. olive oil

Tbsp. sherry vinegar or red wine vinegar

Kosher salt

coriander seeds

cumin seeds

cashews

pistachios

Tbsp. benne seeds or sesame seeds

red onion, thinly sliced

lime juice

sage basil

There’s no better party side than one that can be made ahead. You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance, then you’ll just need a few minutes to assemble before dinner. The dukkah holds well up to a week; make extra and use to brighten other roasted veg or meat.
This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food,’ by Marcus Samuelsson with Yewande Komolafe and Tamie Cook.

Roasted Beets With Dukkah and Sage

Preheat oven to 425°. Combine beets, oil, vinegar, several pinches of salt, and ¼ cup water in a baking dish. Cover tightly with foil and bake until beets are tender, 50–60 minutes. Uncover and let sit until cool enough to handle. Peel and cut each beet into 4 wedges, or 6 wedges if they are larger.
Do ahead: Beets can be roasted 2 days ahead. Let cool; cover and chill.

Toast coriander seeds, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 3 minutes. Transfer to a spice mill, mortar and pestle, or small food processor; let cool. Pulse until coarsely chopped. Add cashews, pistachios, benne seeds, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; pulse again until coarsely chopped.

Toss roasted beets, red onion, oil, lime juice, half of sage, and ¼ cup dukkah in a medium bowl to combine; taste and season with salt. Arrange on a platter and top with more dukkah and remaining sage.
Do Ahead: Dukkah can be made 1 week ahead. Store airtight at room temperature.

The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice. The resulting colorful, crunchy, woken-up sabzi is an easy side that you can make in 20 minutes or less. You can also double it for an excellent vegetarian main course. Even better: Warm up some tortillas and scramble some eggs, and you’ve got yourself an Indo-Texan breakfast taco party.

Red Pepper, Potato, and Peanut Sabzi

yellow onion,

russet potato, cut into ½" pieces

red bell peppers,

(or more) kosher salt

unsalted peanuts, crushed

Tbsp. (or more) fresh lime juice (from about half a lime)

The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice. The resulting colorful, crunchy, woken-up sabzi is an easy side that you can make in 20 minutes or less. You can also double it for an excellent vegetarian main course. Even better: Warm up some tortillas and scramble some eggs, and you’ve got yourself an Indo-Texan breakfast taco party.
Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Heat oil in a large skillet over medium-high until shimmering. Add cumin seeds and cook, stirring, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and stir in fennel seeds. Add onion and cook, stirring occasionally, until translucent, 4–6 minutes.

Stir in potato, then spread mixture into an even layer in pan. Cover and cook until potato is tender and not mushy (a little charring on the bottom is A-OK), 7–10 minutes. Stir in bell pepper and salt. Cover and cook until peppers are slightly softened, 5–7 minutes. Using a large spoon or spatula, scrape up the delicious charred bits from bottom of pan and stir into potato mixture.

Stir in peanuts and lime juice. Taste and adjust lime juice and salt, if needed, before serving.

Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment

Pork & parsnip cobbler

vegetable oil

pork

onions,

plain flour

celery sticks, finely chopped

ready-to-eat dried apricot

lemon

orange

Cox's apples, peeled and chopped

garlic cloves, crushed

thyme, rosemary and sage

curry powder

½ tsp ground fennel seed

red wine

vegetable stock

parsnip

self-raising flour

shredded suet

chilled butter, grated

parsley

For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.

Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.

Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.

For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don’t knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.

Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.

Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

Roasted Squash and Cauliflower With Cashew Tonnato

squash

anchovy

½ Fresno chile, seeds removed,

garlic clove

tuna

raw cashews, divided

lemon juice, divided, plus more

black sesame seeds

red pepper flakes

(loosely packed) mature arugula, torn

capers

Lemon wedges (for serving)

spice mill

Arrange racks in upper and lower thirds of oven; preheat to 400°. Place squash on one rimmed baking sheet and cauliflower on another one. Drizzle squash with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Drizzle cauliflower with 2 Tbsp. oil, season with salt and pepper, and toss to coat. Roast squash and cauliflower, tossing and rotating sheets halfway through, until squash is browned and tender, 35–40 minutes, and cauliflower is browned and tender with charred edges, 40–45 minutes.

Meanwhile, combine anchovies, chile, garlic, tuna, ½ cup cashews, 2 Tbsp. lemon juice, 6 Tbsp. oil, and 3 Tbsp. hot water in a blender and let soak 5 minutes. Purée on low speed, gradually increasing to high, until sauce is very smooth. Season tonnato with salt and pepper.

Toast sesame seeds, coriander seeds, and fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl and let cool. Heat 1 Tbsp. oil in same skillet. Toast remaining ¼ cup cashews, tossing, until golden brown, about 3 minutes. Using a slotted spoon, transfer cashews to a plate. Pour off cashew oil into a small bowl.

Transfer toasted spices to spice mill or mortar and pestle and coarsely grind, then add to bowl with cashew oil. Coarsely grind cashews in spice mill or with mortar and pestle (with pieces no larger than ¼"). Transfer to bowl with spices. Add red pepper flakes and stir to combine (the dukkah should look like coarse wet sand).

Gently toss squash, cauliflower, and arugula in a large bowl.

Swipe ¼ cup tonnato on a plate. Top with one-quarter of squash mixture, then sprinkle with dukkah and capers. Drizzle with oil. Serve with lemon wedges alongside.

Homemade Mole Sauce is a long project, but the results are pretty outstanding. I used my version to make delicious chicken and cheese enchiladas.

Traditional Mole Sauce

garlic

onion

tomatoes

black peppercorns

cinnamon

sesame seeds

ancho peppers

pasilla peppers

water

almonds

peanuts

pecans

raisins

chicken stock (recipe below)

plantain banana

corn tortillas

Mexican Chocolate (Ibarra is good)

lard

chicken

onion, quartered

celery

carrots, chopped

For this slow-roasted eggplant recipe, use the master formula as your guide—but feel free to get a little wild with the add-ins.

Slow-Cooked Eggplant

lb. fairy tale eggplants, halved lengthwise if large

Zest of 1 lemon, removed in wide strips

kosher salt

lemon juice

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

Place a rack in middle of oven and preheat to 350°. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.

Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.

A straightforward roast with porchetta-like seasonings (fennel-peppercorn-garlic), but it makes a huge difference to use a skin-on rib roast with a big fat cap, which will insulate the meat and make it juicier while the skin will crisp up into an incredible pork cracklin’. Because pork roasts vary drastically in size, use about 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per pound as your guide. Serve with Creamy Polenta and Brussels Sprouts With Cranberry Mostarda, which are all from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Dry-Rubbed Pork Roast

bay leaves

Tbsp. black peppercorns

rosemary, leaves stripped, finely chopped

Tbsp. Diamond Crystal or 4½ tsp. Morton kosher salt

Tbsp extra-virgin olive oil, divided

8-bone pork rib roast (about 6

dry white wine

Flaky sea salt

A straightforward roast with porchetta-like seasonings (fennel-peppercorn-garlic), but it makes a huge difference to use a skin-on rib roast with a big fat cap, which will insulate the meat and make it juicier while the skin will crisp up into an incredible pork cracklin’. Because pork roasts vary drastically in size, use about 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per pound as your guide. Serve with Creamy Cheesy Polenta and Brussels Sprouts With Cranberry Mostarda, all of which come from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Preheat oven to 500°. Coarsely grind bay leaves, peppercorns, coriander seeds, and fennel seeds in a spice mill, mortar and pestle, or blender. Transfer spice mixture to a small bowl and mix in rosemary, kosher salt, and 2 Tbsp. oil.

Using a sharp knife, score fat cap in a crosshatch pattern, spacing cuts about ½" apart and avoiding cutting into flesh. Rub spice mixture all over pork, making sure to work it into the cuts. Set pork on a wire rack set inside a roasting pan.

Toss onions, garlic, and remaining 1 Tbsp. oil in a medium bowl to coat, then scatter around pork. Roast in oven until skin begins to puff and crisp, about 30 minutes. Remove roast from oven and reduce oven temperature to 350°. Pour wine and 1 cup water into pan and return to oven. Roast until an instant-read thermometer inserted into the center of roast registers 150°, 45–75 minutes (time will vary depending on how thick your roast is). Let rest at least 30 minutes and up to 2 hours before carving.

Sprinkle roast with sea salt and serve with any pan juices spooned over.

Do Ahead: Pork can be rubbed with spice mixture 2 days ahead. Cover; chill.

This slow-cooker version of the classic Philly roast pork sandwich is nothing short of perfection: sharp provolone, garlicky broccoli rabe, and lots of jus for dipping.

Slow-Cooker Roast Pork Sandwiches

red wine vinegar

head of garlic, halved lengthwise through root end

rosemary

honey

kosher salt,

broccoli rabe, woody ends trimmed

garlic cloves, thinly sliced

semolina or hoagie rolls

provolone,

lemon,

6-quart slow cooker

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

Combine pork, oil, vinegar, garlic, rosemary, honey, fennel, red pepper flakes, 1 Tbsp. salt, and 1 cup water in the  insert of slow cooker. Turn pork several times with tongs to coat and mix ingredients. Slide insert into base, cover, and cook over high heat until pork is very tender and shreds easily, about 4 hours. If programming your slow cooker, set for 4 hours on high, then set to warm after that (while pork is cooking, make the broccoli rabe).

Transfer pork to a medium bowl and let rest until cool enough to handle. Pour cooking liquid through a fine-mesh sieve into a medium saucepan; discard solids. Let liquid settle so fat rises to the top, then pour off and discard all but a thin layer of fat. Bring liquid to a simmer over medium heat and cook, stirring occasionally, until reduced by about a third, 12–18 minutes.

Meanwhile, shred pork with your fingers or 2 forks, discarding any large bits of fat. Season with salt.

Set aside 1 cup cooking juices for serving, then add shredded pork to saucepan with remaining juices and toss to coat and rewarm pork.

Do Ahead: Pork can be cooked 2 days ahead. Shred and add to reduced juices, then let cool, cover, and chill. Reheat over low.

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water and have at the ready. Add broccoli rabe to pot and cook just until stems are tender, about 2 minutes. Using tongs, transfer broccoli rabe to bowl of ice water and agitate to rapidly cool down. Drain and pat dry on paper towels. Transfer to a cutting board and slice into 1" pieces on the diagonal, all the way from stem to leaves.

Heat oil in a large skillet over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden around the edges, about 2 minutes. Increase heat to medium-high and add broccoli rabe; season with salt. Cook, tossing constantly, until leafy bits are just starting to crisp slightly, 7–10 minutes.

Divide pork among bottoms of rolls. Top with provolone, shingling slices. Spoon broccoli rabe over, then squeeze lemon wedges over broccoli rabe. Close up sandwiches and cut in half. Serve with reserved juices for dipping.

Do Ahead: Broccoli rabe can be blanched 1 day ahead. Pat dry, cover, and chill.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

Sweet Potatoes With Charred Lemons

sweet potatoes (about 2 lb. total)

hazelnuts

lemons

whole-milk Greek yogurt

unsalted butter

Tbsp. raw sesame seeds

½ tsp. crushed red pepper flakes

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. Don't skip charring the lemons—it's not just a cute party trick: Caramelizing the sugars tames some of the acidity even as the juice remains fresh and bright. Plus, you'll use that lemon-infused oil to crisp the nuts. Arrange the sweet potatoes on a platter and serve with bread, pita, or crunchy vegetables, like carrots and radishes, for swiping up any leftover yogurt.

Place a rack on bottom third of oven; preheat to 425°. Cut 4 medium sweet potatoes in half lengthwise and transfer to a large rimmed baking sheet. Drizzle with 3 Tbsp. olive oil, season with 1 tsp. kosher salt, and toss to coat. Roast potatoes until very tender all the way through and deeply charred on cut sides, 25–30 minutes. You can check for tenderness by piercing the flesh with a paring knife or cake tester. Using a spatula, release potatoes from pan.

Meanwhile, prep your crunchies and lemony yogurt: Coarsely chop ½ cup blanched hazelnuts. (No hazelnuts? Pistachios, walnuts, and pecans all make good substitutes here.) Pile 1½ tsp. fennels seeds and 1½ tsp. cumin seeds on cutting board in a small mound and finely chop with a chef’s knife. Alternatively, break out your mortar and pestle.

Cut 2 lemons in half crosswise. Squeeze juice of 2 lemon halves into a small bowl. Add 1 cup whole-milk Greek yogurt and stir to combine. Season with salt.

Heat remaining 1 tsp. olive oil in a small skillet over medium. Cook 2 unsqueezed lemon halves (cut sides down), undisturbed, until well caramelized around the edges, about 3 minutes. Transfer lemons to baking sheet with potatoes.

Melt 3 Tbsp. butter in same skillet over medium heat. Add hazelnuts and 2 Tbsp. raw sesame seeds and cook, stirring often, until nuts are golden brown, 3–5 minutes. Add fennel, cumin, and ½ tsp. red pepper flakes and cook, stirring, to bloom spices, about 1 minute longer. Remove skillet from heat; season with ½ tsp. salt.

Spread lemony yogurt on a platter. Tear potatoes in half and arrange over yogurt. Spoon crunchies and browned butter over potatoes. Arrange charred lemons on platter for squeezing over.

The broccolini doesn’t need any pre-roast browning and there’s barely any chopping—just assemble and let the oven do the work. This healthy, hearty dish can be a warm vegetarian main or a cold lunch left to marinate in the fridge over night—the spiced oil is even better the next day. (We might even suggest doubling the recipe to have a little extra to drizzle over whatever else you’re planning to eat that week.)

Lentils with Broccolini and Feta

red chile (such

½ cup plus 3 Tbsp. extra-virgin olive oil

black beluga

broccolini (about 1 lb.), trimmed, halved lengthwise

feta,

The broccolini doesn’t need any pre-roast browning and there’s barely any chopping—just assemble and let the oven do the work. This healthy, hearty dish can be a warm vegetarian main or a cold lunch left to marinate in the fridge over night—the spiced oil is even better the next day. (We might even suggest doubling the recipe to have a little extra to drizzle over whatever else you’re planning to eat that week.) This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.

Preheat oven to 450°. Coarsely grind coriander and fennel seeds in spice mill or mortar and pestle.

Transfer spice mixture to a small skillet and add chile, garlic, and ½ cup oil. Set over medium heat and cook, shaking pan occasionally, until garlic is golden brown and chile slices have shriveled slightly, about 5 minutes. Season spiced oil lightly with salt and transfer to a small bowl.

Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain and transfer to a medium bowl.

While lentils are cooking, toss broccolini and lemon on a rimmed baking sheet with remaining 3 Tbsp. olive oil; season with salt. Roast, tossing halfway, until broccolini is charred in spots and lemon is softened, 7–9 minutes.

Pour half of the reserved spiced oil over warm lentils. Add herbs and vinegar, season with salt, and toss to coat.

Top 22 fennel seed recipes from across the web

The most viewed fennel seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 22 fennel seed recipes from across the web

The most viewed fennel seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smooth and Spicy Pinto Bean Soup

Roasted Beets With Dukkah And Sage

Red Pepper, Potato, and Peanut Sabz...

Pork & parsnip cobbler

Roasted Squash and Cauliflower With...

Traditional Mole Sauce

Slow-Cooked Eggplant

Dry-Rubbed Pork Roast

Slow-Cooker Roast Pork Sandwiches

Sweet Potatoes With Charred Lemons

Lentils with Broccolini and Feta

Grilled Pork Shoulder With Butter V...

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Olive Oil–Confit Chicken

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Creamy Coconut Couscous with Golden...

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The most viewed fennel seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine