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magazine haricots verts roasted fennel and shallots
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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
Culture
There's no such thing as seconds of these glazed shallots—they disappear too fast.
Claire Saffitz
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
Cooking
And when do you use them?
Antara Sinha
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Cooking
This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
Cooking
Here's how to buy, store, and cook with shallots, in season in November.
Rochelle Bilow
Cooking
Here's a roasted fennel yogurt dip recipe. Welcome to the rest of your life.
Alex Delany
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Cooking
Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.
Alex Delany
techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
techniques
Amy Albert
Cooking
Both are members of the allium family—here’s what sets them apart.
Alex Beggs
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit
Culture
The Bon Appétit Test Kitchen
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
techniques
Culture
Melissa Minton
Cooking
Take the guesswork out of changing up your alliums.
Alyse Whitney
Culture
A roundup of food news from around the Internet on January 21, 2014
Ann Mah
techniques
We're giving you this recipe from Home Made. Plus, three of you won the cookbook!
Julia Bainbridge
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman