After you've selected the freshest bundle of fennel and brought it home, you're probably wondering how to store it and keep ...

Anything with scallops goes straight on my list of ‘treat’ dishes. It’s a pleasure to eat them on your own, but this is a ...

With its heavy-bottomed white bulb and fringey green fronds, fennel may be one of the most interesting vegetables to cross your plate; it's helpful to know what to do with it and how to maximize ...

In a small bowl, whisk together the oil, vinegar, shallot, honey, salt and pepper until well combined. Cut the stalks from the fennel bulb. Remove any fronds, reserving them for garnish, and trim any ...

Much like celeriac, fennel is a largely misunderstood vegetable. Although readily available in supermarkets across the country, many still shy away from the interesting-looking bulb. But once you ...

To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at ...

Transfer the chops to a large plate. Do not wipe out the skillet. 3. Meanwhile, cut off the stem and root of the fennel bulb. Cut the bulb in half. Remove and discard the core. Thinly slice the ...

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.

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 ...

Set aside. Peel jicama and cut into thin matchsticks about 2 inches long. Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 ...

Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges ...