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 ...

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; ...

Pour in wine and honey, scraping up any browned bits. Season with salt and pepper, then reduce heat to low. Cover and simmer ...

Today’s unique slaw recipe features carrots and fennel tossed with a citrus dressing. If you have a food processor, it comes together in a snap. Carrots provide a host of beneficial nutrients such as ...

Remove the outer layer and stems from the fennel bulb. Cut the bulb in half lengthwise and remove the core. Use a mandoline or sharp knife to slice fennel thinly, about ⅛ inch. Heat oil in a ...

Steve Sando, of Rancho Gordo, is offering "Sunday Morning" viewers this recipe: This is the kind of salad that is often described as a good side dish for roasted meat or chicken but we think it's an ...

Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington. Party, party, party, but a girl’s got to eat! We tend to ...

Make us a Preferred Source on Google to see more of us when you search. Chop reserved fennel fronds. In a small bowl, whisk juices, parsley, chives and fennel fronds. Slowly add oil until dressing ...