Fennel is an absolute delight, but it can be confusing to cut if you're new to eating it. Here's how to do it based on how you plan to prepare it.

Scrubbing away any dirt, peeling or removing any inedible pieces, chopping and cutting per the recipe needs, and so on.

Set aside. Peel jicama and cut into thin matchsticks about 2 inches long. Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 ...

¼ cup yellow miso ¼ cup rice wine vinegar 1 tablespoon fresh lemon juice ¼ cup extra-virgin olive oil 2 ½ tablespoons maple syrup 2 tablespoons tahini 1 teaspoon anchovy paste 1 teaspoon toasted ...

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.

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 ...

Explore the rich history and versatility of burrata through 60+ recipes, crafted by Giorgio Linguanti, in this culinary ...

Thinly slice the fennel, using a mandolin, and place in a bowl of iced water. Still using a mandolin, thinly slice the prepared artichoke into a large bowl. Drain the fennel and add to the artichoke.