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Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Cook fennel seeds in a small saucepan over medium heat 1 minute or until toasted. Place seeds in a small zip-top bag; crush with a rolling pin. Combine fennel seeds, fennel fronds, salt, rind, and pepper in a large bowl. Steam the fennel slices, covered, 5 minutes or until tender. Drain. Add fennel and olive oil to fennel frond mixture in bowl; toss well.