Steven Satterfield

The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.

The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.