Fennel, with its distinct licorice-like flavor, is a culinary powerhouse that has become a staple in many African cuisines.

For this take from recipe developer Jennine Rye, you'll use four fennel bulbs with the stems and fronds removed (save those ...

There's the bulb, with its celery-like ribs ... like this fennel spinach saute. When you cook the fennel generously, either ...

then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender. For those who like raw fennel, try mixing thin slices into a green salad or shredding ...

This simple fennel recipe emphasises the fantastic flavour ... then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender. For those who like ...

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.

His passion for cooking was clear back then when ... Cut the stalks from the fennel bulb. Remove any fronds, reserving them for garnish, and trim any thin branches off the stalks.

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 ...

Cook for around 5 minutes until the fennel and onion have softened ... Trim the fennel, reserving the fronds for garnish, Slice the bulb thinly. Cut the onion into a fine dice.