Toss chicory with Caesar dressing and adjust seasoning to taste with salt and pepper. In a second bowl, combine parsley leaves, lemon juice and zest, olive oil and shaved Parmigiano Reggiano.

While the pork is cooking, make the chicory cream by placing the two quartered chicory heads on a roasting tray, drizzling them with olive oil and roasting them covered with foil for 30 minutes. Once ...

When the grill is hot, turn off one of the burners and cook the chicory over indirect heat, turning once or twice, about 4-5 minutes on each side or until tender.

Make the vinaigrette: Puree passata, vinegar, piquillos, anchovies, garlic, and sugar in a blender until smooth, about 15 seconds. With blender running, slowly drizzle oil into blender to emulsify ...

Winter is chicory season. Chicories are the often-labeled bitter greens, which include radicchio, endive, puntarelle and escarole. Bunches and heads of chicory are prolific throughout the season ...

It would have been about 20 years ago that I was first given to eat the curious agretti (sometimes called barba di frate—monk’s beard—in other regions of Italy) by the legendary Italian cook Franco ...

NEW YORK, June 3, 2025 /PRNewswire/ -- As grocery prices rise, Americans are turning to recipes, private labels and cheaper proteins to stretch every dollar, according to new data from ...

Years ago, when I was interviewing one of those “let-the-ingredient-speak-for-itself” chefs on a book tour, she launched into a stern lecture as we were eating a salad. “You have a beautiful ...