Have you ever come across a vegetable in the supermarket and wondered just what to do with it? For instance, fennel is one of those items that's often overlooked. With its bulb-like base, long stalks, ...

It's a Thanksgiving side dish that doesn't need the oven -- and it will perk up your heavy meal. Rosemary Gill, Director of Education for Christopher Kimball’s Milk Street, joined us to share a recipe ...

1 tablespoon finely grated Meyer lemon zest (from about 2 lemons) Instructions: Combine lemon zest and juice, mustard and salt in a blender and blend until smooth. With the machine running, slowly ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is often paired with seafood. Raw in salads, fennel has a licorice flavor; ...

Monica Ford is the market coordinator for Fairview Gardens. This week she's selling fennel root at the market. When the fennel bulbs are very small the fennel roots are tender and taste quite similar ...

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Add Yahoo as a preferred source to see more of our stories on Google. The bulb, stalks, and fronds of fennel are all edible. Here's how to make the most of this vegetable, delicious served raw or ...

In a bowl, combine carrots, parsnips, radishes, fennel root, onion, garlic, parsley, dill, lemon juice, salt and pepper, to taste. Stir in mayonnaise right before serving. Makes about 8 servings. If ...

If I had to, I probably could make the case that my favorite salad has nothing to do with where I ate it and with whom. It's a darn good one: chopped parsley, thinly sliced fennel, celery root and red ...