Remove the outer layer and stems from the fennel bulb. Cut the bulb in half lengthwise and remove the core. Use a mandoline or sharp knife to slice fennel thinly, about ⅛ inch. Heat oil in a ...

For the longest time, my experience with cabbage was limited to making coleslaw and adding a few handfuls of it to my minestrone. One day, I picked up a head of red cabbage and wanted to make a dish ...

The art of making soup was a mystery to me as a child. Though my mother cooked well and often, whenever I had a bowl of soup to nurse a cold or for a quick meal, it came from a can. (Sorry to out you ...

This elaborate dish is perfect for celebratory occasions like St. Patrick’s Day. It has a lot of components, each with their own distinct flavor inspired by traditional Irish dishes, but it’s well ...

Italians love fennel, finocchio, but Americans are just getting familiar with it. It is terrific raw and in Piedmont is dipped raw into hot oil with anchovies. It is also great solo as a braised ...

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever ...

1.Remove stems from fennel. Cut bulbs in half (from top to bottom). Remove most of the core from the bottom center of the halved bulbs. 2.In a large sauté pan, render bacon until it begins to brown.