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 ...

The buttery sea scallops are brightened by a crunchy, herby garnish and served over zesty arugula. Chef and author Joanne Weir shares a recipe for simple seared scallops that works equally well as a ...

Add Yahoo as a preferred source to see more of our stories on Google. The bulb, stalks, and fronds of fennel are all edible. Here's how to make the most of this vegetable, delicious served raw or ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

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 ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

Learn how to use every inch of fennel. Makenna Held, the author of Mostly French and a cooking teacher based in France, didn’t always like fennel. She found it overpowering and aggressively ...

Fennel and apples make a hearty slaw for the fall table. Choose multiple varieties of apples, if possible, so you can play up the different tastes and textures. You want extremely thin slivers of ...

Fennel often belonging to the "grossly underutilized vegetables" tab, and it deserves much more praise and attention than it gets. It's one of those plants that can be eaten almost entirely, as the ...

Makenna Held, the author of Mostly French and a cooking teacher based in France, didn’t always like fennel. She found it overpowering and aggressively anise-forward. It wasn’t until she moved to ...