This recipe won Food52's Your Best Fennel contest. In their words, "This is one of the most interesting uses of fennel we know; we see it paired with grilled proteins or as a hearty first-course salad for spring dinner parties. The coriander sugar is an inspired touch, as is the sambuca. (But if you're working in a booze-free kitchen, don't let that stop you!)
Read MoreThough I'll always prefer lobster rolls, a good shrimp roll is a fair second!
Read MoreA really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NYTimes magazine ages ago.
Read MoreI've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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