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 ...

Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

Are you familiar with fennel? You may have heard of it, but it's safe to say the average at-home cook might be at a loss for ways to use it in the kitchen. If you've never experimented with fennel, ...

Cooking is a creative endeavor — an art form all its own. Through the alchemy of the kitchen, heat and good intentions transform vegetables, meat and grains into nourishment for body and soul. That ...

Our herb-roasted spatchcock chicken recipe boasts crispy-skinned chicken, grapefruit-brightened roasted fennel and potatoes, ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

It’s a sweet, languid summer evening on the Amalfi Coast of Italy. A waiter walks onto the veranda carrying a vial of red-amber liquid. At your table, he dips a twig of dried oregano into it and ...

Fennel is a gorgeous thing. Cut into wedges, the bulbs are great roasted with other veggies in just some olive oil, salt and pepper, and they hold up and add a wonderful flavor to stews and braises.

When you cook a pizza in the oven, and you leave it in there a bit too long, the crust gets dark and crispy. You've burned it. It's a mistake. But, when you cook a pizza on the grill, you put the ...