There is a lovely simplicity about this Fennel Gratin from Marc Vetri's Rustic Italian Food. Just a few ingredients and no fancy technique, the caramelized slices of fennel cook down sweet and soft in olive oil with the finely grated Parmesan and pepper flakes crisping up on top. More

At Kansas City's Bluestem, these hearty Crostini with Prosciutto and Hot and Sweet Cipollini are served as a first course but we're liking them as a lunch. Adapted from Bluestem fennel and sweet cipollini onions are cooked down with white wine, orange juice, and sherry vinegar to make a tart, savory jam that's perfect for spooning on slices of crusty grilled bread. More

By mid-February many of us living in the chillier states are in need of some freshness, and bright flavors. This Fennel, Blood Orange, and Avocado Salad from Bi-Rite Market's Eat Good Food might not be seasonal or local across the board, but man, it's a breath of fresh air for those of us living under grey skies. Bright, tangy citrus, licoricey fennel, and creamy avocado have the transportive ability to bring you to a place that's warm and sunny. More

This fennel pickle is sweetened with orange and spiked with a generous amount of freshly ground black pepper. The end product is half salad, half pickle and all crunch and flavor.... More

This quick bread gets Mediterranean flavors from olive oil, fennel, and fig. More

These crisp cookies are strongly flavored with fennel seeds and licorice flavored liqueur. More

This sandwich is really about that fennel, which gets cut into small matchsticks and cooks over high heat until charred. Talk about easy. All you have to do is slightly blacken the vegetable. The fish requires a little more work but you only need to cook it for a few minutes. More

Sausage and greens are a glorious pair, whether piled into a sandwich or in this Orecchiette with Fennel Sausage and Swiss Chard is a hearty and fall-perfect Puglian classic brought stateside by Nancy Silverton and Matt Molina, executive chef at Osteria Mozza. More

This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan. More

This Asparagus, Peas, Beans, and Fennel Salad is a lovely and simple take on Patricia Wells's salad savvy. Each vegetable component of the recipe is blanched for optimal flavor and greenness, and assembled right before serving with her genius Lemon-Chive Dressing. The dressing is a creamy, bright mix of lemon juice and zest, snipped chives, and heavy cream shaken together to make for a rich, tangy sauce than can work equally well as a dip, spread, or salad dressing. More