If you’re looking for an elevated weeknight winter salad, you might want to put aside the Romaine and bookmark this shaved fennel number. The recipe, from Michelin-starred New York City chef Ignacio ...

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A bright, hearty plant-based recipe, this roasted fennel with farro and cannellini beans is finished with an orange-fennel ...

Braised fennel was a familiar scent from my childhood. I could smell it all the way up to the third floor of our house when ...

Cook the pasta until al dente, two minutes shy of the package directions (it will soften and plump further in the pot with the seafood). Drain, rinse in cold water (to keep it from sticking and to ...

“Elevated grandmother cooking” is how Weissenborn sums up her oeuvre. “I create things that feel like a warm hug and are full of humble ingredients,” she says. That certainly rings true for this hake ...

The bulb, stalks, and fronds of fennel are all edible. Here's how to make the most of this vegetable, delicious served raw or cooked. Simply Recipes / Lori Rice Fennel, with its tightly packed bulb, ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

Though classic tabbouleh leans summery, with tomatoes, cucumbers and herbs, a seasonal spin on the nutty grain dish turns it into an easy holiday side. This cool-weather riff from our book “Tuesday ...

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 and ...