Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Tender butternut squash is steeped in vodka until fragrant. The infused vodka is then sweetened with a homemade syrup spiced with cinnamon, clove, black pepper, fennel and star anise.
This sauce absolutely sings of late summer with intense flavors of tomato and a slight sweetness lent by the roasted fennel.
At his Beard House dinner, Jonathan Bennett slathered this delicious butter on trout. We love it on grilled bread for a decidedly autumnal appetizer.
Fall in a jar. But not for long, 'Cause you'll eat it all.
A perfect way to use the fronds from your fennel. Pesto made with sunflower seeds is great for those who can't have pine nuts!
Tavernita's Ryan Poli poaches the fennel in olive oil and fragrant spices, brings the mixture to a simmer, then turns the heat off. A last-minute addition of red wine vinegar brings an acidic element to the licorice-flavored vegetable.
Follow along as I conquer (almost) humidity control in a fermented and dried sausage I love, finocchiona.
Love or hate them, a quick recipe on pickling them.
Beets + fennel = heaven in a jar. And it's safe for water-bath canning, too.
Fig loves fennel, or so I discovered by adding foraged fennel pollen to a straight-up fig jam. Good on its own, excellent with cheese!