Beloved by Italians, fennel is highly underrated in America. Prized for its anise-like flavor, Italians find many creative uses for this summer vegetable. We thought we'd share a few fennel recipes to help get you inspired.
If you are looking for an elegant main course, try thislobster with orange and fennel confit dressed in single-origin Canino olive oil, one of Italy's most exquisite varieties of extra virgin olive oil. This fine dish comes to us from Italian chef Giancarlo Morelli.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.