Fall has always seemed an especially sweet season for me. When I was a kid I’d get a thrill seeing the neatly lined up boxes of fresh pencils and rows of unmarked notebooks in the stores. Not to ...

People often don’t know what to do with fennel. It’s delicious raw, shaved in salads and slaws, but a little time in the oven transforms fennel into a silky, delicious vegetable with a much milder ...

Come this way, up the garden steps and into a backyard where the patio is canopied by an old avocado tree. Take a seat in the mild yellow light of the resurgent sun, and fill a plate from a buffet of ...

There are some dishes that just have that special something, and fennel seed is one of them. This small but mighty seed is indispensable to everything from Italian-style sausage to Thanksgiving ...

If ever there was a vegetable dogged by misunderstanding, fresh fennel is it. Because while it may taste like anise and look like a bulb, it is neither. And don’t let the grocery workers who love to ...

Fresh fennel, with its alluring crunch and flavor, is a welcome salad star. With a taste that is reminiscent of licorice, sliced raw fennel pairs deliciously with tangerine segments and a frisky ...

1 fennel bulb (choose the bulb with the most fronds) Instructions: Pick off fennel fronds, you should have about 2 cups (loose, not packed down). Place the fronds in a food processor. Add the garlic, ...

1 fennel bulb (choose the bulb with the most fronds) Instructions: Pick off fennel fronds from the stalks. You should have about 2 cups (loose, not packed down). Place the fronds in a food processor.