Add Yahoo as a preferred source to see more of our stories on Google. The bulb, stalks, and fronds of fennel are all edible. Here's how to make the most of this vegetable, delicious served raw or ...

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 ...

Simple, delicious, and quick to make: this chorizo fennel pasta is perfect for a special treat after a long day.

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; ...

Today’s unique slaw recipe features carrots and fennel tossed with a citrus dressing. If you have a food processor, it comes together in a snap. Carrots provide a host of beneficial nutrients such as ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Want to add more fennel to your diet? Chefs say the vegetable can be eaten on its own or as an ingredient in recipes. (Photo: ...

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Fennel, a vegetable with a “bagpipe” bulb and feathery green fronds, will not win any beauty awards, but it has earned a passionate following by chefs and home cooks alike who prize its sweet anise or ...

You think you know vegetable soup? Shakespeare’s Cleopatra with her “infinite variety” had nothing on vegetable soup. It can be thick and chunky, light and delicate, rich and smoky or bright and tangy ...

This recipe was developed by professional home economists Kathryn Moore and Roxanne Wyss. Cook green beans in 1/3 cup boiling water 4 minutes. Drain and submerge in ice water until chilled, then drain ...