In the lower part of a large steamer, combine garlic, thyme, fennel, chicken stock, lemon and aniseed.

Combine the water, sugar, honey and fennel in a 3-quart saucepan and bring to a boil.

Combine sliced fennel and sautéed mushrooms in a salad bowl and toss gently.

Combine arugula, onion, fennel, blood oranges, vinegar and three tablespoons of olive oil.

In a blender, combine the vinegar, garlic, fennel and rosemary leaves and blend for 30 seconds.

Combine fennel, onion, rhubarb and parsley in bowl.

For the tuna and broth, combine the onions, carrot, celery, fennel, garlic and pepper in a large pot.

In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice.

In a medium pot over medium-high heat, combine leek, carrot, celery, fennel and garlic.

Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl.