Breakout indie food mag Cherry Bombe has a phenomenal new cookbook out that spotlights some of the most interesting women in the food industry. Learn their favorite recipes (and the stories behind them) in this vibrant collection. Melissa Clark’s salmon salad with fennel is one of their top picks. 

At Cherry Bombe HQ, we call Melissa Clark the “Queen of Cookbooks.” A New York Times columnist, she’s coauthored dozens of books with some of the biggest names in the world of food and still delights in creating and testing recipes. Here, in this salad she developed, fennel plays a major role, as the licorice-flavored bulbs are sliced thin and mixed throughout and the fronds are blended into a green pesto that gets tossed with the tiny potatoes and slathered on the salmon fillets. As most people just chop off the fennel fronds and throw them away, it’s a great way to rescue an ingredient from the compost pile.

Reprinted with permission from Cherry Bombe: The Cookbook