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, ...

Chef and restaurateur Greg Baxtrom of Olmstead restaurant in Brooklyn, New York is stopping by the TODAY kitchen to share a few of his favorite seasonal, veggie-forward recipes. He shows us how to ...

This lentil salad is complex and bright, thanks to aromatics such as fennel, dill, celery and, most interestingly, Pernod. This anise-flavored liqueur both infuses the lentils during cooking and makes ...

Danielle Centoni and Kerry Newberry joined us to share a delicious side dish recipe from their cookbook “Oregon Wine + Food”. Danielle and Kerry will be signing books at the Oregon Historical ...

Braising fennel is a simple way to bring out its natural sweetness and tender texture. With just a few ingredients—like olive oil, broth, and seasonings—you can transform fennel into a flavorful side ...

4 each 6 oz. skinless halibut fillet or best available white fish (i.e. striped bass, snapper, cod, etc.) 2 each bulbs fennel with tops (cut off tops and reserve. Peel outer layer of the bulb, trim ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...