Fennel, a staple in Mediterranean cuisine, is one of the unsung heroes of the vegetable world. Though often overlooked by home cooks, this versatile ingredient is beloved by chefs for its pleasantly ...

Have you ever come across a vegetable in the supermarket and wondered just what to do with it? For instance, fennel is one of those items that's often overlooked. With its bulb-like base, long stalks, ...

Fennel seeds are harvested from the fennel plant's flowers and then dried. They tend to be pale green to tan in color with an oval shape. Like the fennel bulb, they have a sweet, licorice-like flavor ...

1. Remove the outer layer of the fennel bulb. Cut the bulb into fourths, removing the hard inner core. 2. In a food processor blend the fennel bulb, garlic, almonds, and salt until it becomes a ...

Lovely anise-flavored fennel is a tasty vegetable that is in season now through early spring. This distinctly-flavored crunchy bulb is a star in Mediterranean-style dishes and is uniquely delish as a ...

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...

When the cold winds blow, this dish will make you happy to stay home.

I don’t think I had ever tasted fennel until I worked in a restaurant. Growing up, most of the vegetables we ate came from a can, and when we did have fresh produce, fennel certainly wasn’t on the ...

¼ C Olive oil, divided 3 Sausages cooked, sliced on bias 1 large fennel bulb, core removed cut lengthwise 2 TB Fennel Seeds 4 tsp Peppercorns 1 tsp sesame seeds Pinch Salt 1 C chicken broth ½ C hummus ...

Remove the outer layer and stems from the fennel bulb. Cut the bulb in half lengthwise and remove the core. Use a mandoline or sharp knife to slice fennel thinly, about ⅛ inch. Heat oil in a ...

Fennel is a gorgeous thing. Cut into wedges, the bulbs are great roasted with other veggies in just some olive oil, salt and pepper, and they hold up and add a wonderful flavor to stews and braises.

I cook a dish which I deem an excellent “gateway vehicle” to the wonder of fennel for many of my friends, and I’ve gone to absurd lengths in order to convert many a licorice-averse acquaintance to ...