Two Canadian chefs share their recipe for an aromatic, smoky and sweet creation that might make you rethink your idea of what ...

“I love fennel – raw, roasted, barbecued, braised, however it comes. This is a nice, simple, stick-it-in-the-oven recipe that can be a bold side dish or stand-alone meal accompanied by a fresh ...

Fresh Fennel Pollen Ice Cream Recipe from both fennel flowers and its pollen including honey from the bees with a splash of fennel flavor liquor. Several years ago, I planted bronze fennel in my ...

This is a fabulous fennel recipe – it’s great with roast lamb or can be eaten as a vegetarian dish on its own. Preheat the oven to 170C/325F/Gas 3. Melt the butter in a casserole dish over a ...

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

This recipe came out of my desire for a ferment ... I chose the light and aromatic flavor of fresh fennel to complement the more watery, spicy radish. Nutritionally, fennel is great for digestion.

This salad is my go-to when I’m looking for something light, fresh, and easy to prepare, and it’s perfect for brunch in the ...

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.

Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

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 ...