Since pretty much every part of fennel is edible, it would be wasteful to chop the stalks off and discard the bulb just ...

you can either cut your fennel bulb with or without its core -- just as you can either slice or dice your fennel. The best ...

This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

Cut the fennel bulb into very thin slices. Place the slices in a small mixing bowl and season with a little sea salt and black pepper. Squeeze the juice of a half lemon and 2 tablespoons of olive ...

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.

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.