Add Yahoo as a preferred source to see more of our stories on Google. Fennel, a staple in Mediterranean cuisine, is one of the unsung heroes of the vegetable world. Though often overlooked by home ...

Lovely anise-flavored fennel is a tasty vegetable that is in season now through early spring. This distinctly-flavored crunchy bulb is a star in Mediterranean-style dishes and is uniquely delish as a ...

This sheet-pan roasted chicken with fennel and peaches combines savory Moroccan-inspired spices with the sweetness of summer ...

If you have never cooked with fennel before, it might look very alien in the supermarket, with its huge bulb and feathery green fronds. Overcoming initial impressions and learning how to prepare this ...

I cook a dish which I deem an excellent “gateway vehicle” to the wonder of fennel for many of my friends, and I’ve gone to absurd lengths in order to convert many a licorice-averse acquaintance to ...

¼ C Olive oil, divided 3 Sausages cooked, sliced on bias 1 large fennel bulb, core removed cut lengthwise 2 TB Fennel Seeds 4 tsp Peppercorns 1 tsp sesame seeds Pinch Salt 1 C chicken broth ½ C hummus ...

Fennel is a gorgeous thing. Cut into wedges, the bulbs are great roasted with other veggies in just some olive oil, salt and pepper, and they hold up and add a wonderful flavor to stews and braises.

Remove the outer layer and stems from the fennel bulb. Cut the bulb in half lengthwise and remove the core. Use a mandoline or sharp knife to slice fennel thinly, about ⅛ inch. Heat oil in a ...

The buttery sea scallops are brightened by a crunchy, herby garnish and served over zesty arugula. Chef and author Joanne Weir shares a recipe for simple seared scallops that works equally well as a ...

It’s a rarity in the kitchen: a vegetable that’s sweet. But that’s just part of the allure of fennel, a Mediterranean staple that’s finally catching on with American cooks and diners. “One of the main ...

I have often been asked, how do you cook fennel? I recently spent a week in a rental house in Umbria. We ate lunch out every day, but in the evening we would come home, and I would go into the little ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...