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magazine haricots verts roasted fennel and shallots
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A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
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(5)
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Vegan
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This recipe for crispy fried shallots is easy to make and extremely versatile—use the shallots in green bean casserole, or to top a salad or rice.
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(4)
Vegan
3.5
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From raw slaws to cozy pastas, these dishes prove fennel’s prowess.
Vegan
4.4
(4.4)
Easy
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Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.
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These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.
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(5)
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A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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(4.95)
Easy
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
5.0
(4.89)
Articles
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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
Videos
(115)
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Candied fennel? Edible flowers? They totally belong on your cookies. Trust.
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This yogurt dip appetizer recipe is just like tzatziki dressed up for a party. The fried shallots are key to putting it over the top.
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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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“Truth BBQ is very traditional central Texas-style BBQ to a tee.” Today, Bon Appétit spends a day on the line with pitmaster Leonard Botello at Truth BBQ. Serving up some of the finest barbecue in Texas, Truth BBQ has secured a spot in Texas Monthly’s top 3 BBQ joints.