Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase ...

Move over peanut butter and jelly -- there's a new favorite pantry pair in town. A spoonful of fennel seeds is a quick move to add complexity to even the most ho-hum jarred tomato sauce. Like the rest ...

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 ...

When it comes to desserts, fennel pollen makes for a bold choice. Since the taste is similar to anise, you may get a flavor that reminds you faintly of black licorice. It will add a nice contrast if ...

Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

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 ...

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 ...

To make the fennel vinaigrette, heat the oil in a small saucepan over medium heat, until it reaches 80˚C. Whisk in the anchovies, followed by the remaining ingredients (except the lemon juice).

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

In the realm of culinary delights and herbal remedies, fennel seeds have carved out a special place for themselves. These small, aromatic seeds boast a rich history of both gastronomic and ...

Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with salt, and set aside. Make the mostarda: Swirl 3 tablespoons oil ...