I LOVE roasted fennel, and maybe that's why I found your picture to be gorgeous! I've tried to photograph it before myself, so I know how hard you worked at that picture. I find it very appetizing!

Roasted fennel works well with other vegetables such as carrots, parsnips, beets, etc. I haven't used the balsamic vinegar on them yet (usually I just dress it in olive oil and salt) but that's a good suggestion. I hope others are inspired to try fennel.

Also good: braised fennel (and also not too great to photograph!)

I have never bought fennel before, what should I look for when buying it?

I love fennel! I especially like it roasted with olive oil and a sprinkling of parmegiano which forms a ntty crust. I was told there are "male" and "female" bulbs, and that the female which are shorter, rounder, squatter are tastier or somehow "better'. The male bulbs are more elongated. I don't know if this is true, but I've always searched out the round ones.

Do you have any suggestions on what to do with the stalks? I think they smell great and I'd hate to just waste them!

Hi, Debs.

On the Tony Tantillo site, he suggests the following for fennel stalks. Enjoy!

Don't throw away the stalks or leaves. Chefs use the stalks in soups and stews to add flavor and use the feathery leaves as an herb, similar to parsley. The leaves are particularly good with fish baked in parchment. You can also wet the fronds and stalks and throw them on the grill in lieu of wood chips. In addition to fish, they add excellent flavor to poultry, pork, and lamb.

I've chopped up the stalks and the "leaves" to put in spaghetti sauce. The "leaves" are traditional in (meatless) spaghetti sauce for St Joseph's day