There are some dishes that just have that special something, and fennel seed is one of them. This small but mighty seed is indispensable to everything from Italian-style sausage to Thanksgiving ...

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 ...

People often don’t know what to do with fennel. It’s delicious raw, shaved in salads and slaws, but a little time in the oven transforms fennel into a silky, delicious vegetable with a much milder ...

Fall has always seemed an especially sweet season for me. When I was a kid I’d get a thrill seeing the neatly lined up boxes of fresh pencils and rows of unmarked notebooks in the stores. Not to ...

Built from bread, accomplished easily -- a union of earthy ingredients, a single pan, the heat of the oven -- a bread pudding is a disarmingly simple dish. Yet this unassuming nature hides a wealth of ...

1 fennel bulb (choose the bulb with the most fronds) Instructions: Pick off fennel fronds, you should have about 2 cups (loose, not packed down). Place the fronds in a food processor. Add the garlic, ...

Fresh fennel, with its alluring crunch and flavor, is a welcome salad star. With a taste that is reminiscent of licorice, sliced raw fennel pairs deliciously with tangerine segments and a frisky ...

If ever there was a vegetable dogged by misunderstanding, fresh fennel is it. Because while it may taste like anise and look like a bulb, it is neither. And don’t let the grocery workers who love to ...

1 fennel bulb (choose the bulb with the most fronds) Instructions: Pick off fennel fronds from the stalks. You should have about 2 cups (loose, not packed down). Place the fronds in a food processor.