Fennel

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Gremolata is a parsley and lemon peel mixture commonly used in Italy with osso buco.

The method of preparing this salad — paper-thin shavings of vegetables, usually raw, tossed together and lightly dressed just before serving — has become a regular theme on the restaurant's menus. The variations are extensive (peppers, celery, and radishes are often added) and always fresh and satisfying. Note: Slices of very fresh, raw cepes (porcini, or Boletus edulis) are superb in this salad. Another autumnal variation on this salad theme is to dress the shavings of fennel with lemon and olive oil and top with shavings of fuyu persimmon accented with a few drops of balsamic vinegar.

The flavor of the stuffing complements most fowl--there is enough here to stuff a 12-pound turkey or six game hens. The stuffing is also delicious as a side dish with roast pork or as a filling for cabbage rolls.

Complement this thick soup with plenty of crusty French bread.

Melted butter laced with thyme, fennel seeds and lemon peel is drizzled over the chicken for terrific flavor. The fennel bulbs and bell peppers, both of which are also broiled, add a lot of color and taste. Pour a Sauvignon Blanc to accompany this dish.

Can be prepared in 45 minutes or less.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Make the slaw and chill it up to two hours before serving. It is best cold.

Prosciutto is more familiar in this type of appetizer, but bresaola, beef fillet cured in a similar fashion, gives it a fresh interpretation. When paired with golden Spanish Manchego, the combination is deliciously bold in flavor.

Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad.