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In a Pickle: Quick Pickled Fennel with Orange

It's a quick pickle, meaning it isn't processed in a boiling water bath for shelf stability. The fennel is sliced thinly, tossed with some salt and allowed to sit for an hour or so. This salting step draws out some of the liquid and makes space for the vinegar to enter the fennel. The finished product is half salad, half pickle and all flavorful crunch.

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1 Comment | Posted by Marisa McClellan, February 8, 2012 at 2:15 PM
Tagged: fennel, In a Pickle, pickled

A Sandwich a Day: Porchetta and Fennel Sauerkraut at Wildwood in Portland, OR

There's no shortage of great sandwiches in Portland, and the fennel-marinated porchetta and fennel sauerkraut from Wildwood is one of our favorites. Chef Dustin Clark marinates the pork for 12 hours in olive oil, fennel seed, fennel frond, caramelized fennel, garlic, chile flake, salt, and pepper, before a 12-hour slow roast makes it fall-apart tender.

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3 Comments | Posted by Adam Lindsley, March 14, 2011 at 3:00 PM
Tagged: A Sandwich a Day, fennel, Oregon, Porchetta, Portland, sandwiches, sauerkraut, Wildwood

Knife Skills: How to Prepare Fennel

Fennel is a generally divisive vegetable. Crisp, with a distinct anise flavor, it can be overpowering for some people. I like my fennel in small doses. Sliced super thin on a mandoline and tossed with citrus segments and a nice lemony vinaigrette, it's a great winter salad that goes well with sausages, terrines, and other charcuterie.

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19 Comments | Posted by J. Kenji López-Alt, January 13, 2011 at 2:15 PM
Tagged: anise, fennel, Knife Skills

In Season: Fennel

The bulb, foliage, seeds, and even pollen of the fennel plant is used in a variety of world cuisines, especially those of the Mediterranean variety. Fennel seeds are often dried and used as a powerful, anise-flavored spice; it's commonly seen in Italian sausage, Greek artichoke dishes, and numerous spice mixtures such as the Bengali panch phoron and Chinese five-spice powders. People in Pakistan and India even use the seeds as an after-meal digestive and breath freshener. And the crispy bulb can be sauteed, stewed, braised, grilled, or eaten raw.

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17 Comments | Posted by Tom Sullivan, November 7, 2010 at 1:00 PM
Tagged: fennel, In Season

Video: Tom Colicchio's 'True Blood' Drink for Vampires

Since the world just can't get enough vampires, Tom Colicchio does a little plug for the second season of HBO's True Blood, which returned on Sunday, with this red goo-resembling drink made of beet juice, roasted sugar snap peas, fennel, fava beans, and chicken stock. Colicchio is looking out for all those awkward scenarios when your vamp friends can't eat with the humans and are craving a 98.6°F drink. The video, after the jump....

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6 Comments | Posted by Erin Zimmer, June 16, 2009 at 2:30 PM
Tagged: beets, chicken stock, drinks, fennel, HBO, Tom Colicchio, TV, videos

In Season: Fennel

Fennel is a sight for sore eyes during the potato-filled winter months. Crunchy like celery and and slightly sweet like licorice or anise, it'll brighten your plate right up. Fennel loses its flavor as it ages so be sure to eat it right away. It'll keep in your crisper for about four days.

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9 Comments | Posted by Alaina Browne, December 14, 2008 at 10:30 AM
Tagged: fennel, In Season