Vegan ideas preferred.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Try this! http://food52.com/recipes...
My Israeli sister-in-law makes a great fennel pickle. Very tasty.
Prepare a 2-3 hours before serving. I gladly eat it the next day, but she says it is best fresh and not held over.
Cut fennel into pieces 1-2 inches in size.
Put in shallow container and cover with oil and vinegar
1 part Olive oil, 1 part balsamic vineger
Add chopped garlic, salt, white pepper, lemon juice, Dried basil
Let sit in refrigerator until time to eat.
The stewed fennel from Amanda's NYT cookbook is excellent. Basically fennel stewed with fennel seeds, red pepper flakes and brightened with lemon juice. Highly recommend.
Lisanne is a trusted home cook.
Yotam Ottolenghi's Chicken with Arak and Clementines from the Jerusalem cookbook, if you have it is delicious. Sliced fennel, chicken parts, sliced clementines, olive oil, arak (anise liquor), fennel -or anise-seed, all roasted together.
A weeknight slam dunk.
Miso Butter Skillet Chicken
American Expat Life in Paris
Get Set for the Best
How to Book the Best Airbnb
Stock Up on Essentials