Fennel

Note: To slice the onion and fennel in the following salad into paper-thin spirals, we used a Japanese rotary device known as the Benriner vegetable slicer.

Italian flavors accent this innovative stuffing. We suggest making it with the Roast Turkey with Red Currant Jelly and Citrus Glaze; reserve the fennel stalks and fronds for use in the stock that's needed for the gravy.

Pomegranate seeds add crunch and tang to this fennel salsa, which makes a perfect accompaniment not only to these pork chops but also to lamb.

This impressive main course is ideal for a healthful dinner party. Serve it with crusty country style bread to soak up the flavorful juices.

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

Active time: 20 min Start to finish: 40 min

Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. The soup can be made a day ahead and rewarmed before serving.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

Can be prepared in 45 minutes or less.

The method of preparing this salad — paper-thin shavings of vegetables, usually raw, tossed together and lightly dressed just before serving — has become a regular theme on the restaurant's menus. The variations are extensive (peppers, celery, and radishes are often added) and always fresh and satisfying. Note: Slices of very fresh, raw cepes (porcini, or Boletus edulis) are superb in this salad. Another autumnal variation on this salad theme is to dress the shavings of fennel with lemon and olive oil and top with shavings of fuyu persimmon accented with a few drops of balsamic vinegar.

For a casual supper, broil rounds of prepared polenta roll, and toss romaine lettuce with oil and vinegar; end with cheesecake. For a special dinner, have broccoli spears with browned butter and orzo pilaf with Parmesan. Buy a hazelnut dacquoise or other fancy cake from the bakery for a great dessert.