Fennel might seem like an exotic addition to your garden, but it comes with its own set of challenges. It can inhibit the ...

After you've selected the freshest bundle of fennel and brought it home, you're probably wondering how to store it and keep ...

With its heavy-bottomed white bulb and fringey green fronds, fennel may be one of the most interesting vegetables to cross ...

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 ...

Have you ever come home with a basket full of fresh fennel, only to find that the crisp white bulbs have browned or softened within days? Chances are, you're not storing them for maximum freshness.

Much like celeriac, fennel is a largely misunderstood vegetable. Although readily available in supermarkets across the country, many still shy away from the interesting-looking bulb. But once you ...

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 ...

Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges ...