Luckily, you have a few options when it comes to chopping the vegetable: you can either cut your fennel bulb with or without its core -- just as you can either slice or dice your fennel. The best ...

Why don't home cooks use fennel more? Perhaps it's because they are confused about how to cut it. Fennel has a unique shape, with a layered bulb-like base, long stalks, and feathery fronds. To help ...

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

What other meat dishes do fennel bulbs (as opposed to fennel seeds ... Another way to prepare fennel is to cut the heads in half from the base up through the stalks. Boil gently in lightly ...

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 ...

Cut the fennel bulb into very thin slices. Place the slices in a small mixing bowl and season with a little sea salt and black pepper. Squeeze the juice of a half lemon and 2 tablespoons of olive ...

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.

Remove outer leaves of fennel bulb if needed. Cut off stalks and cut bulb in half and rinse with running water to remove any dirt. Cut out core and then thinly slice using a mandolin if you have one.

Preheat the oven to 200°C/Fan 180°C/gas 6. Cut the fennel bulb into 6–8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray ...

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 ...