Makes 8 servings Ingredients 2-1/2 pounds medium carrots, peeled and cut in half lengthwise1 large ...

To baking dish, add leek, potatoes, fennel, 1 table¬spoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat, then spread evenly. Roast vegetables 35 minutes or until tender ...

Brussels sprouts get crispy and caramelized in the oven, making them a simple but delicious side dish for any fall meal.

Fennel and butternut squash replace traditional potatoes in this cheesy skillet gratin. The fennel adds anise notes that play ...

When roasted to a plush softness, as in this easy recipe from the Meatball Shop’s Daniel Holzman, the aromatic fennel bulb becomes sweeter and milder, the perfect foil for a crunchy condiment of ...

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 ...

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

There has been a noticeable shift in the weather, and we are entering my favorite season — “Soup Season.” I have childhood ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is often paired with seafood. Raw in salads, fennel has a licorice flavor ...

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 ...