EditorialChicken rubbed with fennel pollen is roasted and served with fennel bulbs and an herb salad at Raf’s in New York, June 21, 2023. (Rachel Vanni/The New York Times)
EditorialA bowl of olives, marinated with kumquats and fennel pollen, at the Ruby Fruit in Los Angeles, March 25, 2023. (Michelle Groskopf/The New York Times)
EditorialA bowl of olives, marinated with kumquats and fennel pollen, at the Ruby Fruit in Los Angeles, March 25, 2023. (Michelle Groskopf/The New York Times)
EditorialA bowl of olives, marinated with kumquats and fennel pollen, at the Ruby Fruit in Los Angeles, March 25, 2023. (Michelle Groskopf/The New York Times)
EditorialA fennel-farro salad, which gains savoriness from briny olives and sweetness from thinly sliced dates, in New York, Jan. 11, 2023. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialTacuinum Sanitatis. Medieval Health Handbook, dated before 1400, based on observations of medical order detailing the most important aspects of food, beverages and clothing. Peasant picking fennel. Miniature. Folio 41v.
EditorialA bagel with goat cheese chèvre, house-cured gravlax, pickled fennel and microgreens served at BernBaum’s in Fargo, N.D., Oct. 12, 2022. (Dan Koeck/The New York Times)