Skillet-braised fennel with citrus, caraway, and celery seeds from Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking (page 50) by Lior Lev Sercarz and Genevieve Ko
- fennel seeds
- caraway seeds
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Accompaniments: Rosemary and garlic risotto with mascarpone and Parmesan; Farroto with feta; Red wine and mushroom risotto with marjoram and mint; Tomato-saffron risotto with turmeric; Pea, asparagus, and herb risotto with green peppercorns; Smoky chickpeas with garlic and ginger; Chickpea salad with raisins, orange, and celery; Crisp fried chickpeas with ajowan and amchoor; Chickpea fritters with mint and cilantro; Tunisian braised white beans with charred spinach, fennel, and cumin; Tomato-and-spinach-braised beans with Aleppo and ginger; Mushroom and rosemary braised white beans with charred spinach; Baked white beans with feta and spiced panko bread crumbs; Bacon-and-cider-braised beans; Savory and Aleppo pepper roasted fish with fennel and cherry tomatoes; Chimichurri roasted fish; Tomato-roasted fish with sweet and hot peppers; Sesame-roasted fish with olives and preserved lemon; Butter roasted fish with leeks, capers, and tarragon; Honey-vinegar-glazed roasted fish with star anise; Bay leaf and garlic roasted chicken with savory and paprika; Za’atar roasted chicken with lemons and olives; Pomegranate-glazed roasted chicken with figs; Fennel-and-coriander-crusted rack of lamb with caramelized onions; Tomato-glazed rack of lamb with eggplant; Paprika and ginger rack of lamb with caramelized carrots; Curried rack of lamb with butternut squash; Sweet-and-sour pomegranate-glazed rack of lamb
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