Fennel is eaten as a vegetable, used as a spice or seasoning, and sprinkled as a garnish; even its pollen and essential oils are harvested for seasoning, flavoring, and scenting.

Broad beans are in peak season during the summer months, but they often find themselves relegated to hearty stews. However, ...

Fennel is quite versatile. Any given recipe might only call for part of the fennel plant, but that doesn't mean you should cut and toss the rest.

1 teaspoon black pepper, plus more for garnish 3 large fennel bulbs, trimmed, cored, and cut lengthwise into 1-inch-thick wedges 1 ounce Parmesan cheese, finely grated (about 2/3 cup) ...

This simple recipe pairs seared scallops with fennel and lemon, which are made into a bright, crunchy, herby relish to garnish the buttery shellfish. Served on a bed of arugula, it's almost like a ...

1. Cut off the stem and root of the fennel bulb. Reserve some of the fronds for garnish. Cut the bulb in half, remove and discard the core. Thinly slice the fennel halves. 2.

Add onions, fennel and half the chopped dill. Cook, stirring now and then, until soft and caramelized, about 20 minutes. Set aside a couple tablespoons of cooked fennel mixture for garnish.

Few fennel fronds (for garnish) 1. In a bowl, toss the endive, radicchio, and romaine with the cranberry vinaigrette. 2. Spread some of the goat cheese dressing on each of 4 plates.

A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, ...