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Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs and then sprinkled with chopped fennel fronds before serving.
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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Candying the beets rather than simply baking them makes the chips beautifully translucent and sugary-crisp.
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Get Kale "Caesar" Salad Recipe from Food Network
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
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Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.)
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Get Italian Tuna Salad Recipe from Food Network
cooking.nytimes.com
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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A Sardinian classic with littleneck clams and a touch of saffron.
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Get Sweet and Smoky Baby Back Ribs Recipe from Food Network
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Instead of heavy cream, this dish calls for low-fat yogurt, which is packed with protein and calcium.
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An unexpected pairing of juicy strawberries and crunchy fennel in a satisfying salad.