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 ...

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.

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 ...

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 ...

One pasta I've always wanted to try is Garten's rigatoni with sausage and fennel. Trent Pheifer, a fellow Garten superfan, has made every single one of her recipes. He told me this rigatoni pasta ...

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 ...