Look: Fennel has a wide white base with compact layers, green stalks, and fronds; large bulbs weigh up to 1 pound. "The ...

Remove the fennel fronds from the bulb, just the delicate herby parts, and stir into the dressing. Season with sea salt and black pepper to taste. Trim the stalks from the top of the fennel and ...

and slice the bulb as thinly as possible; add to the same bowl as the radishes. Chop any fennel fronds, and add them to the bowl as well. Set aside the thick fennel stalks for another purpose.

Cut the stalks from the fennel bulb. Remove any fronds, reserving them for garnish, and trim any thin branches off the stalks. Use a mandoline or sharp knife to very thinly slice the stalks ...

Both the base and stems of Florence fennel can be cooked by braising or ... then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender.

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

What other meat dishes do fennel bulbs (as opposed to fennel seeds ... is to cut the heads in half from the base up through the stalks. Boil gently in lightly salted water until you can poke ...