After washing and drying, trim away the bottom and cut the stems off the bulb. This will make the bulb easier to work with. The stalks and attached fronds can be saved for vegetable broth, or you can use the fronds as you would a fresh herb.
Peel away any wilted or brown layers from the bulb, then lay the flat cut side down to stabilize it on your cutting board. Use a sharp knife to cut the bulb into quarters. These wedges can be braised or roasted. Alternatively, slice it thinly for sautéing or adding to salads.
1 pound of fennel yields about 2 ½ cups sliced.