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Cooking
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
Cooking
Here's a roasted fennel yogurt dip recipe. Welcome to the rest of your life.
Alex Delany
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
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In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin
techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit
techniques
Amy Albert
Cooking
It’s complex, beautiful, and worth the splurge
Kyle Beechey
techniques
We're giving you this recipe from Home Made. Plus, three of you won the cookbook!
Julia Bainbridge
Cooking
Spicy, tangy, toasty, crispy, sweet fennel? And a bowl of steaming white rice? Yeah, that sounds good.
Alex Delany
techniques
techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
techniques
The Bon Appétit Test Kitchen
Culture
Cooking
Amping up that store-bought tomato sauce doesn't require an M.D.--just some fennel, some flounder, and 35 minutes
Bon Appétit
Cooking
Our readers helped create these light and springy recipes, including Vegetarian Lasagna and Apple Raspberry Crumb Bars.
Rochelle Bilow
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
Lifestyle
Occasionally such serendipitous things occur that one can't help but feel that the Universe is, indeed, compassionate. Making this salad inspired that feeling. (I'm easy to please.)
Bridget Moloney
Culture
An invitation to readers to cook the Fennel, Chile, and Maple Dry-Brined Turkey from our November 2013 cover—and submit their photos to BonAppetit.com
Joanna Sciarrino
Cooking
There’s a whole wide world beyond herbs.
Sarah Jampel
Cooking
These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.
Alison Roman
Culture
The Bon Appétit Test Kitchen
Culture
The Bon Appétit Test Kitchen
Culture
These appetizers come together fast and easy, but no one has to know that but you.
Julia Turshen
Cooking
Or fruit—it’s that flexible.
Olia Hercules