Chicory is a leafy vegetable that looks like lettuce but tastes more bitter. It is a hearty cool-weather crop that can bring an earthy bite to salads, stir-fries, and other dishes during fall and ...

The entire plant, including the stems, leaves, and roots are edible. “Chicory leaves have a ton of culinary uses — endive ...

Chicory is available throughout the winter months. Choose chicory with crisp, fresh-looking leaves that are springy to the touch and tightly packed; there should be no sign of insect damage.

Don’t brown it. Meanwhile, dress chicory leaves with a little salt, pepper, lemon and olive oil. You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste ...

Chicory root can be found pre-ground and roasted ... Matcha tea Matcha is a type of green tea made by steaming, drying, and grinding the leaves of the Camelliasinensis plant into a fine powder.

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.

Carrots, beans, cucumbers, squash, potatoes and onions are also winners in the vegetable garden. With the wide variety of ...

A striking pair of pinks, Chicory Rosa, with flaring white-ribbed, pale pink leaves, and Verona Pink, with pink-hued leaves in various shades, make appearances. Look too for Pan di Zucchero ...