A hearty, warming dish is essential during the colder months, and this creamy chicken stew with fennel and kale is the ...

When it comes to salads, not every dish stands out. But the Grapefruit and Fennel Salad is different—it’s a vibrant, s ...

For California-based chef Suzanne Goin, this chestnut stuffing recipe ... fennel is adapted from Goin's 2005 cookbook Sunday Suppers at Lucques. The crispy, olive oil–soaked bread cubes on top ...

We all have vegetables we don't like, but fennel can turn friends into foes in minutes. But this misunderstood vegetable is ...

Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges.

Scatter over the reserved fennel tops. The quantities of ingredients in this recipe can be doubled to make a larger snack or to cater for more than one.

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.

This flavorful Peppermint Fennel Tea recipe will delight your taste buds and may double as treatment for an upset stomach. Fennel and mint are both renowned for their ability to relax the ...

Add a layer of jicama slices. Drizzle on some dressing, then sprinkle with fennel slices and arugula. Arrange grapefruit slices on top. Drizzle with more dressing and garnish with fennel fronds.