The dish itself was a true parade of textures and flavors: the sheer, shattering crunch of toasted hazelnut contrasted the bite of raw fennel, the aromatic burst of fresh orange segment ...

Tarragon and fennel are both green edible plants and are sometimes used interchangeably. Here's what to know about the fennel ...

Fennel seeds known for their digestive benefits may also support kidney health Here are three ways they can help ...

A warm bowl of fennel soup can be the most comforting on chilly days. Start by sauteing chopped onions and garlic in olive oil, adding diced potatoes and sliced fennel bulbs. Pour in vegetable broth ...

This ferment is unpretentious. I chose the light and aromatic flavor of fresh fennel to complement the more watery, spicy radish. Nutritionally, fennel is great for digestion. It’s also rich in ...

Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

Trim, halve and core the fennel (reserve the fennel fronds for garnish), then very thinly slice the fennel using a mandoline or very sharp knife. (The fennel can be prepared a few hours ahead of time ...

Add the onion, fennel and 1 tablespoon of the salt and sauté ... Working in 2 batches, puree the soup with the fresh parsley leaves and the remaining 2 tablespoons of olive oil in a blender.

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

Stir in minced fennel and onions, and sauté until edges begin to caramelize, about 5 minutes. Cut 8 thin slices from cut sides of fresh lemon halves, then mince lemon slices. Stir minced fresh ...