I have a lovely fennel bulb of fennel in the fridge – with the top, ferns, etc. - and I would like to do something interesting with it. I love raw fennel, and have used it often in salads or as a snack, but I have never... (22 replies, last updated by scottso April 4, 2003)

I LOVE fennel!! :) Here are a few of my favorite recipes featuring it... —————————— Caramelized Fennel and White Bean Soup ** I love fennel, I love soup… so when this soup... (149 replies, last updated by alkapal August 29, 2009)

We’ve been looking for a grocer that has fresh fennel. Does Wegman’s stock it? Seems like the Food Network and many foodie magazines have really embraced fennel in the past few years and yet, the availability here in... (16 replies, last updated by TKinBaltimore February 24, 2007)

I make fennel soup – usually saute onions and fennel, add chicken broth, simmer, then puree in the blender. A little celery is nice as well – and it is lovely with some chopped fresh tarragon on top – could also... (6 replies, last updated by mr mouther May 24, 2007)

how to go about modifying a caramel candy recipe. Should I use nectars or strained pureed fruits? How much nectar/fruit should I add and when? Any help would be MUCH appreciated! (5 replies, last updated by wyf4lyf February 19, 2006)

Go look at the book "Pure Chocolate" by Fran Bigelow. Her sea salt caramel chocolates are quite good, and her book has tons of invaluable information for making chocolate confections. (3 replies, last updated by cmarie October 14, 2007)

This is tasty, could sub your acorn for the butternut. The leftovers also made a nice pureed soup http://www.epicurious.com/recipes/food/views/230945 (4 replies, last updated by laurendlewis October 11, 2007)

I often make an Italian squash soup that does call for nutmeg, but in this case I think you have enough other herbs – the fennel itself, plus the tarragon and thyme. I’d wait until the end to decide about the cream.... (10 replies, last updated by jojoroger December 9, 2008)

How was the fennel incorporated – I’m imagining it chopped finely, or cooked and pureed? (7 replies, last updated by sixelagogo August 20, 2007)

I have a pork shoulder recipe that is browned and then slow-cooked. You rub crushed fennel seed, garlic, crushed red peppers, s&p into it before browning. The garlic and pepper doesn’t hurt the fennel flavor at all. But... (12 replies, last updated by Val July 21, 2009)

particularly well in seafood soups. Alternatively, you can make a wonderful fennel soup by carmelizing it slowly and then pureeing it with chicken stock, salt, and pepper. After it’s pureed, I like to run it through a food... (12 replies, last updated by e.d. July 29, 2004)

OK, so I have a silly question....I am a complete fennel novice but thought I would try something new so I bought and planted fennel this past spring. Of course, I no longer have the little plant stake telling me the exact... (6 replies, last updated by awiley September 7, 2009)

for the impossibly core/base. Toss it in olive oil, s&p, oven at 350 for awhile and it caramelizes, the anise flavor is just a bit mellowed and very complimented and the fennel itself becomes tender. It’s the absolute best! (14 replies, last updated by thejulia September 1, 2006)

What is the difference between grilled onions and caramelized onions? (20 replies, last updated by wellfedred July 5, 2008)

Please help me, someone! In winter of 2006, Gourmet had an amazing recipe for a pork (I used a standing rib roast) that was basically braised in white wine with fennel, onions, and maybe apples? I made it that March, so perhaps... (2 replies, last updated by katecm December 20, 2007)