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Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.
I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.
It’s fennel seed time here in NorCal. We have wild fennel everywhere here, and now is the time — before the first real rains — to gather the seeds, which have dried nicely.
I don’t eat a lot of sweet things, but I do have a soft spot for cookies. These I call “Bacchus Biscuits,” and they’re my take on a Greek fennel seed cookie. It’s like a shortbread cookie, not too sweet, with toasted fennel seeds in it. They last a while and are great as a quick snack.
Taking a break from what has become the Summer of Salmon, this is my go-to summertime pasta sauce recipe. A mix of fresh or preserved tomatoes, lots of fresh fennel and a little bit of anise-flavored liqueur brighten up this sauce for warm days.
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
Fennel, also known as anise, is one of my favorite vegetables. It also happens to grow wild around here. Summer’s the time to collect wild fennel pollen as well as the plant’s delicious green seeds.
I first made these fennel cookies for our annual Big Fat Greek Party, a festival of all things Greek we hold every spring. They’ve been dubbed Bacchus Biscuits. I support that. They turned out to be quite a hit, much to my relief — I’d never made them before the party. They are a riff off […]