Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

If you’re looking for an elevated weeknight winter salad, you might want to put aside the Romaine and bookmark this shaved fennel number. The recipe, from Michelin-starred New York City chef Ignacio ...

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; ...

Braised fennel was a familiar scent from my childhood. I could smell it all the way up to the third floor of our house when my mother was cooking it. That warm, slightly sweet aroma meant dinner was ...

“While I could very likely eat this salad all year long, my true affection for it blossoms in the colder months, when winter has pulled its gray sheet across the sky, lopping off too many hours to the ...

I’ve had citrus on the brain a lot lately, maybe because I recently harvested my first fully ripe Persian limes. After two summers of ardent care (following about a decade of neglect), my lime tree ...

This pizza is a celebration of fennel from Brandon Gray, the chef at Los Angeles pizza pop-up Brandoni Pepperoni. Thinly sliced fresh fennel adorns the pie prebake—along with blistered Sun Gold ...

Makenna Held, the author of Mostly French and a cooking teacher based in France, didn’t always like fennel. She found it overpowering and aggressively anise-forward. It wasn’t until she moved to ...