Fennel is an absolute delight, but it can be confusing to cut if you're new to eating it. Here's how to do it based on how you plan to prepare it.

As fennel cooks, the strength of the flavor mellows out and, like the vegetable itself, becomes softer. To start, cut the stalks away from the bulb. Slice the core in half vertically, and ...

Atop the bulb are the fronds, which are leafy and subtly anise-flavored. They’re terrific when used just as you would with herbs. Of course, fennel seeds and fennel pollen must also be touched on when ...

Adding nuts or seeds like almonds or sunflower seeds along with fennel can add texture and nutrition to salads. The nutty ...

This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Set aside. Peel jicama and cut into thin matchsticks about 2 inches long. Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 ...

Thinly slice the fennel, using a mandolin, and place in a bowl of iced water. Still using a mandolin, thinly slice the prepared artichoke into a large bowl. Drain the fennel and add to the artichoke.

Wash fennel bulb, remove fronds, and set aside. Quarter the fennel bulb. Working with one quarter at a time, place cut side against the cutting board, and angle your knife to remove the dense ...