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 ...

Are you familiar with fennel? You may have heard of it, but it's safe to say the average at-home cook might be at a loss for ways to use it in the kitchen. If you've never experimented with fennel, ...

These skewers give you a smoky flavor that complements the natural sweetness of grilled vegetables perfectly.

I came to love fennel by way of happenstance; it wasn't love at first bite. But through culinary school, some chance explorations of the produce aisle of my grocery store and lots of relentless ...

For years I’ve wanted to make a fennel and orange salad, and I finally got around to doing it this summer. This Italian salad is very traditional and frequently found in Sicily. This particular ...

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Many cream-based chowders suffer from the same problem — it’s hard to taste anything but the cream. Admittedly, all that fat is mighty delicious. But if you’re going to go to the trouble of making a ...

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 ...