Trim stalks and outer leaves from the fennel. Cut the bulb top to bottom into ½-inch thick slices, stopping shy of the root to hold the bulb together. Cut onions crosswise into ½-inch thick slices.

This image released by Milk Street shows a recipe for seared pork chops with a fennel and herb salad. (Milk Street via AP) At weekly markets across central Italy, ancient town squares fill with the ...