Escarole

24 Bitter Greens To Battle the Bitter Cold

Salad

24 Bitter Greens To Battle the Bitter Cold

How to make the most of bitter winter greens (except kale—you already get enough attention).

Latest

Stew

Broth-Simmered White Beans Are Like a Bowl of Winter Comfort

Satisfying enough serve to guests, simple enough to make for yourself

Salad

Make This Salad Before Spring's Golden Hour Fades

A salad to fiddle(head) with. 

Salad

The Escarole Salad of Your Dreams

A reminder to let someone you know teach you a new dish -- and the escarole salad that will take you through the cold weather.

Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style

Salad

Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style

The best-yet recreation of a traditional Roman recipe with American ingredients -- and why crushed ice belongs in your salad.

by: Kristen Miglore|January 21, 2015
4 Things to Pick Up at the Market This Weekend

Kale

4 Things to Pick Up at the Market This Weekend

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. 

by: Charlotte Greenbaum|November  1, 2014
Wilted Escarole with Feta, Walnuts, and Honey + Negronis

Cocktail

Wilted Escarole with Feta, Walnuts, and Honey + Negronis

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.

by: Marian Bull|July  8, 2013
Endive: The Twice-Grown Diva

Endive

Endive: The Twice-Grown Diva

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.

by: Lindsay-Jean Hard|March 15, 2013
Escarole and Sunchoke Salad

Salad

Escarole and Sunchoke Salad

See how Cleo and Julia make Escarole and Sunchoke Salad.

by: Food52|November 30, 2012
Halibut Over Wilted Escarole

Fish

Halibut Over Wilted Escarole

Jenny indulges with a new halibut recipe. 

by: Jestei|October  1, 2012

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