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, ...

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 ...

The most challenging part of Thanksgiving dinner is not getting the turkey and 16 forms of trimmings to the table. It’s deciding what to serve before those 17 components of the heaviest meal of the ...

Chicken thighs are roasted with tart apples and fennel for a quick full-on autumn dinner. Sharp bright apples amplify the ...

Here's a recipe that you can do in stages. Just precook the lentils, veggies and/or sausage before you're ready to throw it all together for a quick weeknight meal. Bring lentils, water, and 1/2 ...

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 ...

Small, firm lentils such as le Puy or beluga taste best in this dish. If you can’t find those, use small green lentils instead. They will be softer but still taste good. Don’t substitute red, brown or ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is often paired with seafood. Raw in salads, fennel has a licorice flavor; ...

This is entrée recipe you want to serve to guests when you have no time to cook and have no desire to turn on the oven. Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in ...