Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

Fennel pollen, a spice from flowering fennel plants, has a unique flavor profile that can elevate a number of dishes ...

The bulb, stalks, and fronds of fennel are all edible. Here's how to make the most of this vegetable, delicious served raw or cooked. Simply Recipes / Lori Rice Fennel, with its tightly packed bulb, ...

Rinse mung dal until water runs clear. In a large pot, combine rinsed mung dal and turmeric, and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer until dal ...

From New York Times Cooking: This deeply savory, buttery sage stuffing builds layers of flavor with each step.

Indulge in this creamy and comforting Potato Fennel Bake! Perfect as a side dish or a hearty vegetarian main, this recipe ...

One of the reasons I love this recipe is that it's full of familiar flavors — who doesn't love a Caesar salad? You can make this recipe with any sturdy vegetable, like Brussels sprouts or carrots, but ...

Fennel Cooking Studio chef and founder Jackie Price can’t help but chuckle when she talks about how she took it upon herself to handle her family’s meal planning when she was just a teenager. “At ...

Let's talk herbs: The fragrant little plants that bring big flavor and aromatic intensity to any dish they're added to. Herbs can be used fresh or dried, and at any stage of cooking, working wonders ...

Close up of sausage links browned to perfection in pan - m.dipo/Shutterstock In the same way adding herbs and spices to store-bought broth can make it taste homemade, there's one spice you can cook ...