Author: Susan Springob
Author: Ina Garten
Author: Cathy Halter
Author: Elisa Mazzaferro-Rosenberg
Author: Molly Wizenberg
Author: Shelley Wiseman
Author: Ruth Cousineau
This hearty meal of spiced sausages and earthy lentils is infused with sweet fennel flavor.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.
Author: Mindy Fox
Author: Bon Appétit Test Kitchen
Author: Hannah Levitz
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
Author: Donatella Arpaia
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons-a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can't find...
Author: Art Smith
Author: Tammy Moore-Worthington
Arugula is one of those rare salad greens we can also get down with hot, like when it's tossed with pasta, piled on top of pizza, or scattered into stew.
Author: Anna Stockwell
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
Author: Carolyn Clark
Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Author: Claire Saffitz
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Author: Gabrielle Hamilton
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Author: Monte Farber and Amy Zerner
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani