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, ...

Puccia, a sandwich bread made from a simple pizza dough, forms the base of this soup. The recipe is in “Alpine Cooking” on Page 58, but if you don’t have time to commit to baking bread, you can ...

Give me a leafy salad any day. Make it romaine, butter lettuce, watercress, red oak or a mixture of sturdy midsize leaves, and dress it simply with a good vinaigrette or with nuts, fruit and cheese.

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 pile of ...

Wild chicory is one of the most valuable and often overlooked ingredients that nature offers us. Found wild in fields, along roadsides and in meadows, this plant can add a unique touch to your dishes, ...

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, ...

If the next few weeks are likely to be tinged with overindulgence, then one easy-to-implement tip is to eat more bitter foods. These have been consumed for centuries – and across many different ...