Fennel

Also great with salmon or mahi-mahi. Rewarm the mashed potatoes in the microwave before using them in this recipe, adding more warm milk as needed if they are too thick.

Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. We particularly love this versatile fish paired with roasted fennel.

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Charmoula is a tangy, spicy sauce—in this case, made with cumin, cilantro, garlic, and lemon—that's traditionally served with meat in Morocco.

Slow-roasting a duck may take hours, but the result is velvety meat covered by a layer of gloriously crisp and salty skin. The herbed garlic and fennel filling melts into an aromatic confit during cooking.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be." Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Taste restaurant is something of an anomaly in Tinseltown: low-key, affordable and friendly; the hostess smiles whether you're wearing Chanel or Old Navy. It's no wonder that stars such as Cameron Diaz and Selma Blair like to dine here. This salad, from chef Cathy Halter, is loaded with omega-3 fatty acids, which may reduce heart disease risk.

Editor's note: The recipe and introductory text below are from Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook. To read more about the book, click here. The strong Mediterranean flavors in this satisfying sandwich were jointly inspired by a trip to Tunisia and my frequent visits to the original 'wichcraft sandwich shop in New York City.

Hors d'oeuvres like this one are great for entertaining — the vegetables benefit from being prepared in advance, becoming more flavorful as they absorb the pickling liquid. The recipe also yields a large batch, so you'll have plenty on hand.

Frances Foley—mother of Gourmet's freelance photography assistant, Stephanie Foley—found that when she grilled an entire coil of Italian sausage, everyone clamored for the well-browned outer ring. Rather than draw straws, Mrs. Foley now grills individual small coils so each person gets their own crispy edge to savor. We've used her method as the basis for these meaty sandwiches, and piled on some of our own quick-cooking toppings.

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings.

Roasting the chickens and using both dark and white meat results in chicken salad with deep flavor. (Buying rotisserie chickens will cut down on the timing, but be sure to choose minimally seasoned birds.) Fennel, standing in for the usual celery, along with fennel seed and fresh basil, adds an unexpected note of sophistication.

SALAT TIS LESVOV Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kremezi and Greek Easter, click here. From the first October rains up until the end of April, the greengrocers of Mytilini, the capital of Lesbos, sell each head of romaine lettuce tied together with two or three sprigs of borage (often with its little blue flowers), two or three scallions, several sprigs of peppery arugula, four or five sprigs of dill or fennel fronds, a few sprigs of peppery wild cress and either fresh mint or a little wild celery. Once home, these essential ingredients for the local green winter salad are thinly sliced and tossed with a simple vinaigrette. It's important to cut the greens at the last moment and to slice them very thin. If they are coarsely cut, the salad will taste different.

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw. Although this soup has a robust tomato flavor, it is surprisingly satiny and creamy, a result achieved by blending cucumber into the tomatoes. Chopped jalapeño provides a refreshing bite, shaved fennel adds crunch, and arbequina olives contribute both earthiness and meatiness. A final drizzle of olive oil is all that is needed to push this splendid dish over the top.

ARNI GEMISTO ME HORTA KE FETA Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kremezi and Greek Easter, click here. This recipe comes from Andros, and it is one of the most delicious ways to cook a whole Easter spring lamb or kid. The various spring wild greens on the island, seasoned with fennel, mint and other aromatic herbs, together with the local slightly sour fresh cheese, are used to make the stuffing. In my version, instead of a whole tiny lamb, I use a shortened leg of lamb (shank half) partly boned, to make room for the stuffing. The result is quite different but equally enticing. Serve with Roasted Potatoes with Garlic, Lemon, and Oregano.