Fennel is a three-in-one deal—the bulb, the stalk, and the fronds—and this delicious side dish uses them all.

Ingredients 1 cup toasted walnuts (you can also use; pumpkin seeds, sunflower seeds, peanuts, pinenuts, almonds, etc) 3...

This recipe was demonstrated for CUESA’s Market to Table program on May 11, 2013. Serves 4 This salsa...

Quick and delicious fennel frond and garlic scape pesto, perfect for pasta or as a vinaigrette.

Ingredients (2-4 servings)2 large fennel bulbs with stalk and fronds attached (about 1½ pounds)3 Tbsp vomFASS San Domenico...

Billowing, feathery fennel fronds can be transformed into a delicious pesto, with a mellow anise flavour that does...

Farro is one of the most ancient grains, with its roots in the Mediterranean. This healthy salad features...

Fennel frond pesto is mild in flavor and a fantastic way to make pesto, especially if you're out...

A spring delicacy, fiddleheads are the tender fronds of the ostrich fern. Learn how to make a delicious...

The first fronds yet unfurled of a young fern, fiddleheads get their name from their shape and are...

A few hours in an immersion circulator transforms fennel fronds, vodka, and spices into a festive, richly infused,...

This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel...