Fennel is most notable for its anise or licorice-like flavor. Even rubbing the leaves will pass some of that potent scent ...

With its heavy-bottomed white bulb and fringey green fronds, fennel may be one of the most interesting vegetables to cross your plate; it's helpful to know what to do with it and how to maximize ...

transfer the fennel to plates and garnish with the reserved fennel fronds. Prep Ahead: You can make this 1 hour ahead because it needs to cool until just warm. It tastes great cold, too.

This year, the Gardeners’ Dirt column will feature a different herb each month. Each article will feature an herb that was ...

Chop any fennel fronds, and add them to the bowl as well. Set aside the thick fennel stalks for another purpose. Add the salt slowly to the large bowl containing the radishes and fennel.

Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 tablespoons reserved grapefruit juice, olive oil, vinegars, honey, salt and ...

To serve, sprinkle with fennel fronds, if using. Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping ...

Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds. If you need this recipe to be egg-free, check the ingredients on the pasta – it is rare with ...

Place a fillet on one side of each heart. Top fillets evenly with tomatoes, fennel and fronds, olives, capers, oil, wine, zest and juice, and butter, and season with salt and pepper. Fold empty ...