The best-yet recreation of a traditional Roman recipe with American ingredients -- and why crushed ice belongs in your salad.Read More »
Articles Tagged “escarole”
Here at Food52, we like to talk about what we’re buying at the market: what’s new, what’s exciting, the market's best finds. This is our water cooler talk. And now, we want you to join in.Read More »
Tame your unruly escarole into an elegant, soft plate of green. Put an egg on it, and you've got an impressive meatless meal -- it'll be ready before you finish your first drink.Read More »
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.
- Remove endive’s core if you'll be eating it raw -- read why below.
- Endive’s sturdy cupped leaves are the perfect edible spoon. Get ready to dip!
- Look for spears that are mostly milky white with pale yellow-green tips.
- The ghost arrow: we bet you want to learn how to really pronounce these beauties, right? Look here.
Endive is one of the classiest vegetables we know, with a fussy reputation well-earned -- after all, how many vegetables do you know that need to be grown twice before harvesting? It's a bit of a diva, yes, but that doesn’t mean it shouldn’t earn a spot in your kitchen.Read More »
See how Cleo and Julia make Escarole and Sunchoke Salad.Read More »
Jenny indulges with a new halibut recipe.Read More »