Get the latest Fennel flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/fennel Cuisine at Home. Issue No. 79, February 2010. http://www.grouprecipes.com/108093/sausage-and-fennel-orzotto.html I usually make my own mix of chai tea spices. I buy the spices on sale. Another trick is that I often put tea bags in my container of mixed spices and leave them in the container so they are infused with the flavor of the mix! Try not to overpower you mix with too much of one spice. With some experimentation, you will end up with your own spcial blend! http://www.grouprecipes.com/108073/chai-spice-mix-for-tea.html Bon Appetit Magazine--January 2010 Issue. I like this, the fennel adds a nice sweetness to the dish. Next time, I would thinly slice the fennel bulbs instead of cutting them into wedges...they were a little too large for me. http://www.grouprecipes.com/108029/spicy-spaghetti-with-fennel-and-herbs.html Mario says to give the dish a 'generous garnish of grated pecorino cheese' and that the dish is also good served over pasta...the recipe is by Mario Batali http://www.grouprecipes.com/105381/mario-batali-spicy-stewed-sausages-with-three-peppers.html A great addition to any breakfast. Much tastier then the storebought kind. http://www.grouprecipes.com/105086/breakfast-sausage-patties.html You can use what ever kind of crab you want, just make sure it's not the stuff on the shelves in your local supermarket. You can buy nice, lump meat crab in the refrigerator section of most supermarkets and Trader Joes. http://www.grouprecipes.com/103873/gemilli-with-crab-in-a-light-lemon-cream-sauce.html This is my attempt at encapsulating my favourite scents of the Thanksgiving holiday season using flour and yeast. Baking these in a 9x13 rectangular pan eliminates the need for precise portion and shaping control, and keeps the edges soft and moist. Makes 8 large (sandwich size) or 12 dinner rolls http://www.grouprecipes.com/103102/thanksgiving-dinner-rolls.html An uncomplicated red wine makes a fine accompaniment to the hearty flavors of onion, garlic, fennel, and olives in this French chicken stew. Fom Country Living. http://www.grouprecipes.com/102452/chicken-provenal.html I got this recipe out of a magasine, haven't tried it, but by the sounds of it, i can see that it could work. I will be trying it if I get sick this winter http://www.grouprecipes.com/102422/antidote-for-sinus-woes.html Cioppino is a tomato-based seafood stew that was created by Italian fishermen in San Francisco around the turn of the century. While today, Dungeness crab is considered a required ingredient, you should use whatever fish you like and what is fresh. http://www.grouprecipes.com/102225/lindys-cioppino.html