Fennel

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer chicken sandwich.

Cooking chicken thighs skin-side down allows the skin to get extra crispy. But why stop the crunch factor there? Pair the chicken with fresh, crunchy summer vegetables.

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.

Steam halved sweet potatoes in the time it takes to sauté mushrooms and ground lamb with a heap of fragrant spices for this satisfying weeknight dinner.

Fresh fennel—tossed in a sprightly cilantro salsa verde—adds crunch against thinly sliced steak and pillowy focaccia.

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

We’ve got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Arugula adds a fresh, peppery bite to this simple sausage and roasted vegetable pasta.

This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint–and the nutty addition of spiced pecans–this dish is a holiday must-have if you want to impress your food-fanatic friends.

Cod and pollock are both great alternatives for the halibut.

Roasting Italian sausages on a bed of sliced fennel and red onion is two kinds of genius: sausage drippings flavor the vegetables and you only have one pan to clean when dinner is done.

A chunk of smoked salmon is the heart of this refreshing, savory dish. You'll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing.

This chicken packs some heat, which is why we pair it with a crisp and cooling fennel salad. If fennel isn’t your thing, use radishes, carrots, or cucumbers—any shaved crunchy veg will do.

This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that’s ideal for serving with seafood or light pasta dishes.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

This technique is nothing short of amazing—even if you're finicky about your pickles.

Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.

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. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing—lemon juice, the zest, vinegar, mint, and red pepper flakes—just in case you were worried about palate fatigue. This is what salad looks like in 2018.

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.