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tips how to chop fennel list
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techniques
The Bon Appétit Test Kitchen
techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
Cooking
Here's a roasted fennel yogurt dip recipe. Welcome to the rest of your life.
Alex Delany
Cooking
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
techniques
Different herbs require different chopping techniques. Here's how to master three of them.
Bon Appétit
techniques
Amy Albert
Cooking
You don't need a bundt pan or upside-down glass bowls. Just a sharp knife, a cutting board, and some delicious, sweet corn on the cob.
Alex Delany
Cooking
Or fruit—it’s that flexible.
Olia Hercules
techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
Cooking
This new recipe satisfies every crunchy-salty-vinegary craving I have around dinnertime.
Jesse Sparks
Cooking
If you don't know how to cut acorn squash, have no fear. We're here to help. Get a sharp knife ready.
Alex Delany
techniques
Stop cooking with dull knives; you're gonna hurt yourself!
Rochelle Bilow
techniques
We're giving you this recipe from Home Made. Plus, three of you won the cookbook!
Julia Bainbridge
promotions
In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin
Cooking
Finally, directions you can understand.
Sarah Jampel
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
techniques
Say goodbye to that junked-up kitchen drawer and say hello to a world in which all your tools are actually used.
Carla Lalli Music
Cooking
Time to practice.
Team Basically
techniques
...is one you've gotta be gentle with. Here's how to clean, store, and chop those lovely leaves
Bon Appétit
Cooking
Amping up that store-bought tomato sauce doesn't require an M.D.--just some fennel, some flounder, and 35 minutes
Bon Appétit
techniques
Chris Hall
Shopping
Cutluxe’s $45 bullnose knife was made for butchering, but I use it for cabbages and squash.
Betsy Andrews
techniques
Fish can be expensive. Treat it right with these pro cooking tips from chef and seafood master Eric Ripert.
Rochelle Bilow