Raw and Roasted Carrots and Fennel


  • 1 large fennel bulb, halved lengthwise and divided

  • 1 bunch small carrots with tops, divided

  • 1 bunch scallions, halved crosswise and divided

  • 5 tablespoons olive oil, divided

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 3 tablespoons fresh lemon juice

  • 1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

  • 3 ounces feta cheese, crumbled (about 3/4 cup)

  • 1/4 cup toasted unsalted pistachios, chopped


  1. Preheat oven to 425°F.

  2. Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Trim tops from carrots, and chop tops to equal 1 cup; set aside. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Add half of scallions and 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

  3. Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.

  4. Add cooled roasted vegetables to raw vegetables in bowl. Add juice, cilantro, and carrot tops; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.

Angel Hair with Fennel Pesto


  • 2 tablespoons fennel seeds

  • 1/2 teaspoon crushed red pepper flakes

  • 6 tablespoons olive oil, divided

  • 1 yellow onion, finely chopped

  • 2 fennel bulbs, trimmed, cored, and finely chopped (core, outer layers, and fronds reserved; stalks discarded)

  • 1/2 cup store-bought tomato sauce

  • 1/2 cup white wine

  • 1/2 teaspoon salt

  • 1/2 cup currants

  • 1/2 cup unseasoned bread crumbs, lightly toasted

  • 1/2 cup finely chopped fennel fronds (from fennel above)

  • 1 tablespoon dried oregano

  • 1 pound angel hair pasta (capellini)


  1. Preheat the oven to 375°F.

  2. Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don’t let the flakes burn.

  3. Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.

  4. Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.

  5. Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.

  6. When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it’s just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a “halo” of garnish.

Cast-Iron Pizza with Fennel and Sausage


  • 12 oz. store-bought pizza dough, room temperature

  • 5 Tbsp. extra-virgin olive oil, divided

  • 8 oz. sweet Italian sausage, casings removed

  • 1/3 cup prepared marinara

  • 3/4 cup coarsely grated low-moisture mozzarella

  • 1/2 small fennel bulb, very thinly sliced

  • 3 garlic cloves, very thinly sliced

  • Kosher salt

  • Crushed red pepper flakes and torn basil leaves (for serving)


  1. Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.

  2. Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.

  3. Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes.

  4. Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.

Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds


  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed

  • ¼ cup olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon red wine vinegar

  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)


  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.

  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Crisp Fennel and Radish Salad


  • 1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced

  • 3 medium fennel bulbs, quartered, cored and very thinly sliced, fronds reserved for garnish

  • Zest and juice of 1 lemon

  • 2 tablespoons extra-virgin olive oil

  • 1/4 teaspoon fine sea salt

  • 1/8 teaspoon ground black pepper


  1. Combine radishes and fennel together in a medium bowl. Add lemon zest and juice, oil, salt and pepper. Toss together to combine. Garnish with reserved fennel fronds and serve.