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)
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 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)
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)
EditorialThe Duchess of Cornwall, President of WOW - Women of the World Festival, hosted a reception to mark International Women’s Day at Clarence House, London SW1A 1BA. The Duchess of Cornwall was met by Jude Kelly CBE, Founder and CEO of The WOW Founda
EditorialDavid Tanis?s anytime fish and shellfish stew, paired with a radicchio-fennel salad, in New York, Nov. 18, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialFive-Spice Roasted Carrots With Toasted Almonds. Food styled by Simon Andrews. Props styled by Christina Lane. (Linda Xiao/The New York Times)
EditorialA Loch in Scotland. Dimensions: Overall: 48.5 x 78.5 cm (19 1/8 x 30 7/8 in.) overall (mat size): 66 x 94 cm (26 x 37 in.). Medium: watercolor over graphite on wove paper.
EditorialGoat cheese ice cream with fennel, lemon and honey in New York on May 13, 2021. Food Stylist: Simon Andrews. (David Malosh for The New York Times)
EditorialA Loch in Scotland. Dimensions: Overall: 48.5 x 78.5 cm (19 1/8 x 30 7/8 in.) overall (mat size): 66 x 94 cm (26 x 37 in.). Medium: watercolor over graphite on wove paper.
EditorialSmoked salmon, fennel and herbed mascarpone tart, in Los Angeles, Dec. 14, 2020. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialIna Garten's turkey roulade, infused with garlic, rosemary, sage and fennel, prepared at her home kitchen in East Hampton, N.Y., Oct. 8, 2020. (Christopher Simpson/The New York Times; Food Stylist:Simon Andrews)
EditorialFrom left, a brightly spiced lentil loaf, a smoky lentil stew and a pasta with lentils and fennel, in New York, Oct. 23, 2020. (Andrew Scrivani/The New York Times)
EditorialA basket of produce, including cucumbers, lettuce, nasturtium and fennel, from the garden of Sara Levi, sous-chef of the Rome Sustainable Food Project at the city’s American Academy, in Rome, Italy, June 20, 2020. (Valeria Scrilatti/The New York Times)
EditorialFrom left, grape tomato, fennel and smacked cucumber kimchi, in New York, June 22, 2020. Food styled by Susie Theodorou. (Beatriz Da Costa/The New York Times)
EditorialParsley salad with fennel and horseradish, in New York, Feb. 24, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialA Loch in Scotland. Dimensions: Overall: 48.5 x 78.5 cm (19 1/8 x 30 7/8 in.) overall (mat size): 66 x 94 cm (26 x 37 in.). Medium: watercolor over graphite on wove paper.