Anise seeds and fennel bulb lend an unusual but welcome flavor to juicy slices of sirloin for an extraordinary entree that you can savor all year round. Anise seeds are often called fennel seeds and ...

Fennel is indigenous to the shores of the Mediterranean, an area of the world tied closely to my heritage. A bluish-gray or green in color, fennel grows in dry soil near the coast and on riverbanks.

A few skewers and a hot grill turn this short list of ingredients into a quick, punchy meal. Italian sausage links or a long coil work equally well; I like to thread four links together onto a few ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Trim fennel down to bulb, remove any tough outer layers and slice into thin strips. Melt butter and olive oil in large skillet. Add fennel, onion and garlic; season with salt and pepper; and saute ...

Fennel loves fat. That's why fennel seeds are such a common seasoning in sausages. They contribute a mildly peppery, fresh flavor that cuts through the delicious heaviness of the rich meat. Recipe ...

Combine all ingredients for the prawns in a dish or plastic bag. Add the prawns and allow to marinate for 30-60 minutes, if you are in a hurry or very hungry just get to cooking! Heat your grill to ...

Add Yahoo as a preferred source to see more of our stories on Google. Raw fennel on plate - Kuboo/Shutterstock Fennel's sweet, spiced flavor is perfect for elevating all kinds of recipes, no matter ...

When I cooked at the Charleston Wine and Food Festival a few years ago, I asked the owner of the home where I was cooking to order local shrimp for the dinner I was preparing. Shrimp that fresh and ...

Whisk the lemon juice, zest, chilli, extra virgin olive oil and mustard in a small bowl until well combined. Remove woody ends of asparagus, and any dry or scraggly bits of the spring onions, chopping ...

So you’ve decided you want to switch to wild salmon. You swagger to the fish counter full of good intentions, ready to seal the deal. And then you take a look. Your jaw drops. Your eyes glaze over.