Fennel is a gorgeous thing. Cut into wedges, the bulbs are great roasted with other veggies in just some olive oil, salt and pepper, and they hold up and add a wonderful flavor to stews and braises.

Making pesto from fennel fronds produces a fine pesto that covers your pasta or veggies fairly evenly with a dusting of of the chopped up fronds. The flavor works wonderfully with asparagus. For the ...

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; ...

Baby fennel is the delicious cousin of the typical fennel plant. Not only was the bulb tiny, but the fronds are soft and dense and make a perfect fennel frond pesto. If you can't find the baby version ...

In a large saucepan of salted boiling water, cook the orzo until al dente; drain and transfer to a large bowl. Meanwhile, in a small bowl, soak the bread in the vinegar. In a small skillet, toast the ...

When the cold winds blow, this dish will make you happy to stay home.

Add Yahoo as a preferred source to see more of our stories on Google. The bulb, stalks, and fronds of fennel are all edible. Here's how to make the most of this vegetable, delicious served raw or ...

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 ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...