I usually reserve that kind of cooking for the weekend since it takes hours, but thanks to the Instant Pot ... some sliced fennel bulb goes into the pot, where, through the magic of pressure ...

Heat oil in Instant Pot on the Sauté setting. Add onions and sliced fennel; season with a big pinch of kosher salt. Cook, stirring occasionally, until vegetables start to soften and sweat ...

Measure the lamb and make sure it will fit in your biggest pot. Also make sure the lamb ... three-fourths teaspoon pepper. Quarter the fennel bulbs lengthwise but do not remove the cores ...

Cut off the stem and root of the fennel bulb. Reserve some of the fronds for ... Add the fish and the shrimp to the pot. With the back of a large spoon, gently push the seafood under the liquid ...

In a stock pot over medium-low heat, sauté onions in butter until they are translucent but pick up no color, about 5 minutes. Season with a pinch of salt. Separate fennel stalks from bulb.

Drain the fennel. In a large pot, heat the olive oil. Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.

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I made Ina Garten's rigatoni with sausage and fennel. The delicious one-pot recipe features sweet Italian ... Garten's recipe states that one large fennel bulb should be enough to make three ...

Halve fennel bulb lengthwise, then cut each half into 4 ... Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice, 1 tablespoon olive oil and a generous pinch of salt.

Heat olive oil in a large pot over medium heat. Add the chopped fennel and onion, and cook until softened, about 6-8 minutes.