Fennel is one of those ingredients that seems fancy, but it's actually easy to use with a variety of techniques in an array ...

Fennel seeds are a multipurpose spice, famous for its aromatic and mildly sweet flavor. They are commonly used in several ...

I came to love fennel by way of happenstance; it wasn't love at first bite. But through culinary school, some chance explorations of the produce aisle of my grocery store and lots of relentless ki ...

Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender. Meanwhile, in a small skillet, toast the fennel seeds over moderate heat until fragrant, about 3 minutes.

The sunshine’s making a slow return, the snowbanks are shrinking, and the evenings feel just a little less bitter. It’s that in-between season where heavier winter meals start to give way to something ...

Bake until fork-tender, about 30 minutes. Remove from the oven and let cool in the oil until just warm. Using a slotted metal spatula, transfer the fennel to plates and garnish with the reserved ...

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Look for bright yellow-green seeds; dull brown-grey ones will be old. Fennel seeds are used in European, Middle Eastern, Indian and Chinese cuisines. They are ground into spice mixtures and added ...