Fennel is one of those under-appreciated vegetables that deserves more attention. Why don't home cooks use fennel more? Perhaps it's because they are confused about how to cut it. Fennel has a unique ...

Since pretty much every part of fennel is edible, it would be wasteful to chop the stalks off and discard the bulb just because it looks complicated. Luckily, cutting fennel isn't so bad as long as ...

Scrubbing away any dirt, peeling or removing any inedible pieces, chopping and cutting per the recipe needs, and so on. However, certain vegetables, like fennel, can have an additional step due to ...

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 ...

To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at ...

Transfer the chops to a large plate. Do not wipe out the skillet. 3. Meanwhile, cut off the stem and root of the fennel bulb. Cut the bulb in half. Remove and discard the core. Thinly slice the ...

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 ...

Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

The dough should be around ¼ inch thick. Cut off any excess dough, it should be roughly a large 30cm round. Spread the leek and fennel mixture in the middle of the dough, spreading it out but ...