Fennel is most notable for its anise or licorice-like flavor. Even rubbing the leaves will pass some of that potent scent ...

Fennel is a member of the carrot family. However, it is not a root vegetable. Instead, it’s a hardy and perennial herb with beautifully fragrant yellow flowers and feathery leaves. Fennel can go ...

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 ...

This delicious chestnut stuffing starts with fresh bread and is accented with savory fennel, salty pancetta, and a blend of herbs and spices. For California-based chef Suzanne Goin, this chestnut ...

The beauty of fennel is that you can use it seed to root to leaf. Consuming it “nose to tail” means you can make the most of this vegetable without wasting one bit. Fennel is fantastic pickled.

If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when ... lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black ...

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.

Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

Trim off any small leaves from the fennel and keep to one side. Cut the fennel in half lengthways through the root, remove the triangular root, then thinly slice the rest. Zest the lemon ...