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If you've ever spent time in Italy, you know that Italians are obsessed with digestion. It's why after their morning cappuccinos they use milk sparingly (if at all) in their espressos; it's why they begin each meal with an aperitivo and cap it off with an amaro. It's one explanation for why they eat so much fennel. The other reasons are simple: it's delicious, it's nutritious, it's everywhere. Stacked high at every market during the fall and winter months, it's hard not to buy fennel. After all, its anise aroma is delicate and nuanced, its appearance is elegant and understated, and its adaptability is infinite. Before winter's end, channel your inner Italian, take a (leisurely) walk to your local market, then go straight for the fennel. We'll do the rest. Here are 8 fennel recipes to put a spring in your otherwise-waning winter step.