Serving appetizers can become a little same ... be creative — just keep in mind the bitterness of the leaves. Waldorf salad ...

Usually, it presents itself as the white, oblong Belgian endive with light green ends or the more red endives, which have a ...

Verdant asparagus and crisp endive leaves combine with toasted hazelnuts and thin shavings of shallots to create a simple yet elegant salad that celebrates the season. But the true star of the ...

Peel off 24 large outer leaves, and trim the bases. Cut 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add crabmeat and dressing, season with 1/8 teaspoon salt and ...