The jarringly early arrival of pumpkin spice-flavored everything means one thing and one thing only: Our palates are doomed. (Just kidding ... kind of.) The arrival of pumpkin spice in lattes, muffins ...

I cook a dish which I deem an excellent “gateway vehicle” to the wonder of fennel for many of my friends, and I’ve gone to absurd lengths in order to convert many a licorice-averse acquaintance to ...

I don’t think I had ever tasted fennel until I worked in a restaurant. Growing up, most of the vegetables we ate came from a can, and when we did have fresh produce, fennel certainly wasn’t on the ...

If you're searching for a refreshing Italian dish, pasta with celery, fennel and Taggiasca olives is a must-try from the ...

I came to love fennel by way of happenstance; it wasn't love at first bite. But through culinary school, some chance explorations of the produce aisle of my grocery store and lots of relentless ...

Blanching—boiling briefly before plunging into an ice bath—is the standard method used to cook vegetables that have a tendency to lose their color and texture if you expose them to heat for too long.

The entire fennel plant is edible, including the bulb, stalk, fronds, “seeds,” blossoms and even its pollen. I don’t think I had ever tasted fennel until I worked in a restaurant. Growing up, most of ...