RecipeMuncher

For some unknown reason, fennel grows well at my house and I have adapted accordingly. I have used all every element of the fennel: bulb, leaves, seeds, flowers in food. In fact, the stems and fronds are wonderful to cook with—and here is my running list. But, of course, the bulb is delicious too. For those of you who fear the anise-ness that is fennel, consider sautéing it to a browned loveliness or else shave it paper-thin. In this dish, the Shrimp and Fennel cut the richness of the alfredo (...)