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 ...

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 ...

The jarringly early arrival of pumpkin spice-flavored everything means one thing and one thing only: Our palates are doomed. (Just kidding ... kind of.) The arrival of pumpkin spice in lattes, muffins ...

A couple of weeks ago, my neighbor asked if I’d be interested in working in a little community garden that had been going for a few years but was in need of new energy and enthusiasm. I talked to my ...

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, ...

ST. LOUIS — “To me, food is about creativity and connection and feeling connected to the people you are eating with and Fennel is here to cultivate that connection,” says Jackie Price, Owner of Fennel ...

Before opening Fennel Cooking Studio (3043 Olive) in early September, chef Jackie Price spent years honing her skills at Saint Louis University’s Department of Nutrition and Dietetics. Today, she’s ...

1. Heat a wide skillet or braiser over medium heat and add olive oil. 2. Add fennel and cumin seeds. Stir constantly to toast until just lightly golden brown. 3. Add diced onions and stir to ...