Fennel

When I was in New York, I was able to visit with my dear friend Rachel. She is a super cool chick, and I really enjoy our time together. She was telling me about her new blog venture Made Weekly which has garnered plenty of positive attention in the tumblr sphere in its short life span. Rachel's concept is great - five recipes, five days, one ingredient. At our lunch we discussed our mutual love of fennel, and I told her about how a few days before I went to Mario Batali's tiny tapas place, Bar Jamon, with Ashley to commemorate our trip to Spain a few years back. We enjoyed lots of delicious things, including the greatest pan con tomate ever*, but specifically a plate of malvarosa cheese with fennel infused honey. It was a taste sensation, let me tell you. A combination I would never be creative enough to think of, but I certainly enjoyed it. Thank you Batali!

And thank you, Rachel! Last week's ingredient was fennel on Made Weekly. Go check it out. Be inspired to add it to a marinara sauce over pasta, throw it in a chicken salad, or do any of the beautiful suggestions offered up by Rachel.


*Even the salt was extraordinary, I kid you not.