HARRISBURG, Pa. — Spring flavors are out in full force, and this week’s Seasonal Servings incorporates some of them into a lighter and simple dish. Salmon is roasted in the oven with a mustardy lemon ...

What He’s Known For: Riffing on New England classics with the freshest local ingredients and equal parts whimsy and luxury. BEFORE TAKING THE HELM at Twelve in Portland, Maine, Colin Wyatt spent ...

Fennel, a vegetable with a “bagpipe” bulb and feathery green fronds, will not win any beauty awards, but it has earned a passionate following by chefs and home cooks alike who prize its sweet anise or ...

As we step into the new year, it feels like the perfect moment to reset with intention - embracing a way of eating that nourishes both body and soul. My column celebrates foods that feel vibrant, ...

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 ...

I absolutely love the somewhat licorice taste of fennel, and when mixed with apples and red onions, the flavors burst in your mouth. Here it is served as an accompaniment with a lean cut of pork ...

The calendar says spring, but we’re still waking up to snow. Except for the days when it hits seventy. So we’re looking at transitional dishes—ones that take advantage of the produce we’ve welcomed ...

Fennel — its bulbs roasted with the fish and its fronds garnishing the plate — furthers the complex flavor profile. Bright, roasted oranges give this sheet-pan recipe a burst of citrus. Fennel — its ...

The sunshine’s making a slow return, the snowbanks are shrinking, and the evenings feel just a little less bitter. It’s that in-between season where heavier winter meals start to give way to something ...

Serves 4Ingredients:2 fennel bulbs (about 1 pound each), including the fronds1 Tbsp. cooking oil 1 tsp. salt 1/2 tsp. fresh-ground black pepper 1/4 cup fresh orange juice 1 tsp. grated orange zest 1/4 ...