Fennel

Crisp around the edges and soft in the center, this side dish will please everyone at the table.

Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.

Dredging the scallops in curry powder before searing them means the spices toast as the scallops cook.

When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.

Think of this tart as a brawny quiche, perfect for brunch or dinner.

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

This zucchini soup recipe freezes well—a perfect way to combat an overabundance of summer squash in your garden.