1 medium fennel bulb with fronds (sometimes called anise; about 3/4 pound)
1 teaspoon fennel seeds
2 garlic cloves
1 lemon
2 cups plain yogurt (16 ounces)
1 1/2 teaspoons salt

fennel, tsatsiki,

For marinated olives
1 lemon
1 garlic clove
a 6-inch fresh rosemary sprig
two 3-inch fresh thyme sprigs
2 bay leaves (preferably Turkish)
1/4 teaspoon cracked or coarsely ground black pepper
1/3 cup extra-virgin olive oil
1 cup Niçoise olives (about 6 ounces)

two 1/2-pound pieces feta
eight to twelve 6-inch pitas
about 2 tablespoons olive oil

Accompaniment: Japanese or English cucumber spears
feta, marinated, nicoise

4 8-ounce red snapper fillets, each cut crosswise in half
All purpose flour
1 1/2 cups olive oil
1 1/2 medium onions, thinly sliced
1 1/2 teaspoons dried crushed red pepper
8 garlic cloves, thinly sliced
1 1/2 tablespoons dried rosemary
1/2 cup sweet white wine (such as Muscat)
3 tablespoons tomato juice
1 1/2 cups chopped plum tomatoes
1/2 cup plus 1 1/2 tablespoons red wine vinegar

Fresh rosemary sprigs (optional)
Cherry tomatoes, halved (optional)

fish, marinated, vinegar