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A reminder to let someone you know teach you a new dish -- and the escarole salad that will take you through the cold weather.
The best-yet recreation of a traditional Roman recipe with American ingredients -- and why crushed ice belongs in your salad.
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.
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.
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.
See how Cleo and Julia make Escarole and Sunchoke Salad.
Jenny indulges with a new halibut recipe.
Name your first collection or try one of these:
