Spiced Fennel Salad with Creme Fraiche and Meyer Lemon
There are so many things you can do with fennel, that I don’t know where to begin. Slivered and sauteed just like onions creates a caramelized, anise-tasting substitute in a savory beef stew. You can lop off the stalks, which most people sadly don’t use, and chop them up like celery to use instead of that, in soup and stock. The fronds are mild-tasting, but they make a distinct, sweet garnish that makes me wonder why I haven’t steeped them … Read More