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magazine cookingclub fennel and turnip crudites with fennel salt
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(69)
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
5.0
(4.89)
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A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
5.0
(5)
Quick
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
5.0
(4.95)
Quick
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From raw slaws to cozy pastas, these dishes prove fennel’s prowess.
Quick
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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
5.0
(5)
Quick
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
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You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.
5.0
(5)
Easy
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Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
4.0
(3.76)
4.0
(4)
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All we are saying, is give turnips a chance.
4.0
(3.75)
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
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3.0
(3)
Easy
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A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.
4.6
(4.6)
Vegan
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Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.
3.0
(3)
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The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
Vegan
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By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.
4.3
(4.27)
Easy
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This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
Quick
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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
5.0
(5)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Vegan
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This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
4.0
(4.14)
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XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.
3.3
(3.3)