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This grilled calamari with braised fennel and polenta recipe is a mélange of Italian and Mediterranean flavors.
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This rich and creamy fish and potato stew is easy to make in advance. You can simply add the fish when you reheat the soup.
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This is the perfect salad for people who love blue cheese: Laura Werlin whisks some cheese into the vinaigrette, then sprinkles more on top of the salad before serving.
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Fennel, parsnip, potato, and other root vegetables are cooked and combined with cream to make a flavorful soup with a natural sweetness.
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Thinly sliced fennel, beets, and green onions make a pretty and different salad. The dressing is just lemon juice and olive oil.
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Use this infused syrup to make the Almond-Fennel Cooler.
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In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top
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Get Dolmades (Stuffed Grape Leaves) Recipe from Food Network
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Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member Her smoky pork burger with fennel and red cabbage slaw won the “Your Best Grilled Pork Recipe” contest.
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Greek inspired but fresh flavors. A simple white wine and olive sauce, with some wonderful roasted heirloom tomatoes and fennel over fresh greens and of course...
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Get Seafood Stew with Grilled Garlic Bread Recipe from Food Network