These five recipes are an excellent place to start ... leaves from the stalks and cut the lemon into wedges. Stand a fennel bulb upright, so it’s sitting on its base, then cut a cross down ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

Make Gastrique: in small saucepan, combine watermelon juice, white balsamic vinegar, honey, chili flakes, and salt. Simmer ...

then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender. For those who like raw fennel, try mixing thin slices into a green salad or shredding ...

This simple fennel recipe emphasises the fantastic flavour ... then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender. For those who like ...

Remove the outer layer and stems from the fennel bulb. Cut the bulb in half lengthwise and remove the core. Use a mandoline or sharp knife to slice fennel thinly, about ⅛ inch. Heat oil in a ...

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.

Cut the thick root end off the fennel bulb, and slice the bulb as thinly ... bloom inspired fermented fennel and radish blend. This recipe came out of my desire for a ferment that welcomed spring.

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 ...

Heat 2 tablespoons of oil in a heavy-duty 12-inch skillet over medium-high heat. Add the fennel, cut side down. Cook undisturbed until browned, about 2 minutes. Flip and repeat on the other cut sides.