Warm Fennel Dip

Warm Fennel Dip

April 24th 2015By Tamar Genger MA, RD

This is a take-off of a hot artichoke dip. It is best made dairy with lots of Parmesan cheese, but I also found it was very good without the cheese so it can be used at a meat meal. It is really good when it is piping hot, right out of the oven.


Sautéed Fennel With Almonds


Roasted Summer Vegetables with Horseradish Aioli

Roasted Summer Vegetables with Horseradish Aioli

July 19th 2013By Shifra Klein

Roasted Summer vegetables get spruced up with a horseradish aioli.


Roasted Fennel

Fennel roasted

November 7th 2011By Ahuva Staum

I am not a very big fan of fennel, but a friend suggested this recipe and i decided to give it a try, with 12 meals of chag i was running out of ideas! I waited with trepidation as the fennel roasted and then cooled, and when i finally tasted it I was blown away, the dash of citrus really balanced out the sharpness of the anise flavor!


Roasted Branzino with Citrus and Caramelized Fennel

Roasted Branzino with Citrus and Caramelized Fennel

December 9th 2013By Tamar Genger MA, RD

I love to cook a whole fish, but find the bones rather annoying, getting the fish butterflied is a great compromise and better for the kids, although one of mine was upset that we didn't get the heads. Branzino is really flavorful and easy to cook, goes great with citrus and is prepared simply here with a side of caramelized fennel.


Roast Chicken with Chestnuts and Orange Yam Mash

Roast Chicken with Chestnuts and Orange Yam Mash

June 23rd 2011By Jamie Geller

Roast chicken is definitely one of life’s simple pleasures. This beautiful meal is made complete with the wonderful flavors of chestnuts and fennel and served with a side of slightly sweet yams.


Pasta With Roasted Fennel And Vegetarian Sausage


Orange, Olive and Fennel Salad with Cranberry Vinaigrette

Orange, Olive and Fennel Salad with Cranberry Vinaigrette

July 13th 2011By Joy of Kosher

Want to pair a glass of wine with this salad? According to Chef John Ash, the creator of this recipe, a bright, fruity Gamay, Gewürztraminer, or White Zinfandel would all work with this refreshing salad.


Leftover Gefilte Fish Quick and Yummy Salad

Leftover Gefilte fish Salad

April 7th 2015By Chef Shlomo Schwartz

Gefilte fish is a standard Passover dish, but what do you do with the leftovers? This salad makes delicious use of your leftover gefilte fish.


Leeks and Fennel in Anise Vinaigrette


February 10th 2015By The Gefiltefest Cookbook

The classic French ‘poireaux vinaigrettes’ have always appealed to me as a first course. The poached leeks marinated in a tangy dressing are elegant and appetite-whetting at the start of a meal. But, it occurred to me that the recipe could take on a different personality if fennel bulbs were combined with the leeks. I also added anise seed and tarragon to the dressing to reinforce the liquorice delicacy of the fennel.


Herbed Sea Bass with Saffron Tomato Jus


Fennel-Orange Salad with Lemon Vinaigrette


July 1st 2013By Joy of Kosher

The anise flavor of fennel pairs perfectly with the sweetness of oranges, peppery radicchio and tangy lemon in this refreshing salad. The lemon dressing made with canola oil complements every sweet and savory element of the other ingredients.


Fennel Puree

Brined Steak for Two with Fennel Puree and Apricot and Raisin Compote

November 30th 2011By Chef David Kolotkin


Fennel Grapefruit Salad


April 24th 2015By Tamar Genger MA, RD

Enjoy this seasonal, fresh, elegant salad that comes together in minutes.


Fennel Cream Soup with Caramelized Fennel

Fennel soup wide

September 9th 2014By Tom Franz

When it comes to fennel, you either do or don’t like it. I really like it. Especially now when the season starts. It’s is a wonderful vegetable with a multitude of uses and is very suitable for chicken, fish and rich vegetable dishes. This soup is a perfect way to open up the holiday meal- it’s light and delicate, yet distinctive and unusual. The addition of caramelized fennel also gives a festive dimension to the soup, if it’s too much of a fuss for you, skip it, and just sprinkle some toasted almonds or pine nuts and a drizzle of olive oil for color.


Easy Tips for Using, Storing and Growing Herbs


August 11th 2011By Rochelle Rothman


Chicken with Apples

Chicken with Apples and Fennel

March 7th 2011By Jamie Geller

Using a mandoline saves a ton of time and will ensure that all ingredients are uniform in size. Not only does it look pretty, but it will also help the apples and vegetables cook evenly.


Chicken Breasts Roasted with New Potatoes and Fennel

Chicken Breasts Roasted with New Potatoes and Fennel

July 18th 2012By Joy of Kosher