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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
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz

Cooking
And when do you use them?
Antara Sinha

techniques
Amy Albert

Cooking
Here's how to buy, store, and cook with shallots, in season in November.
Rochelle Bilow

techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken

techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim

Cooking
This salty-spicy-sweet seasoning sends them over the top.
Ali Francis

Cooking
Here's a roasted fennel yogurt dip recipe. Welcome to the rest of your life.
Alex Delany

Culture
The Bon Appétit Test Kitchen

Cooking
Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.
Alex Delany

techniques

techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit

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

techniques
We're giving you this recipe from Home Made. Plus, three of you won the cookbook!
Julia Bainbridge

techniques

Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson

Culture
A roundup of food news from around the Internet on January 21, 2014
Ann Mah

promotions
In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin

Culture
You voted for your favorite photo from Good Food to Share, and now we'll reveal the recipe
Julia Bainbridge

Culture
Melissa Minton