With its heavy-bottomed white bulb and fringey green fronds, fennel may be one of the most interesting vegetables to cross ...

Fennel is an extremely versatile ingredient. It can be divided into different parts that each have their ideal use cases, and ...

With its distinct flavor and crunchy texture, fennel makes an excellent ingredient which can be transformed into delicious ...

Garten's recipe states that one large fennel bulb should be enough to make three cups of chopped fennel. My fennel bulb was not nearly big enough, only giving me about half that amount.

Instead, she opts for a fennel bulb, which she says is "sweet like carrots, vegetal like celery" and to "double down on the blasphemy", she also adds fennel seed to the mixture. If you're ...

I found I was developing a taste for the licorice flavor of fennel, having mostly bypassed this interesting herb/vegetable ...

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 ...

Young fennel bulbs hold deep their youthful flavour, and roasting them in olive oil only intensifies their delicious taste. Add baby tomatoes and whole garlic, and you’re well en route to a delightful ...