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.

The bulb, stalks, and fronds of fennel are all edible. Here's how to make the most of this vegetable, delicious served raw or cooked. Simply Recipes / Lori Rice Fennel, with its tightly packed bulb, ...

This Tuscan white bean soup recipe is a simple, hearty mix of beans, vegetables, and herbs that’s satisfying without being ...

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 ...

This deceptively simple sheet pan meal makes a flashy weeknight dinner. Use your favorite raw sausage links or a mix of several varieties. 2 medium fennel bulbs, fronds reserved, bulbs halved through ...

A bright, hearty plant-based recipe, this roasted fennel with farro and cannellini beans is finished with an orange-fennel ...

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 ...

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 ...

Instructions: Trim and discard the bottom of the fennel bulb, remove fronds and set aside. Chop the rest of the bulb into 1-inch pieces. Slice the stems into thin wheels along with most of the fronds.

“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 ...