Escarole is in the chicory family, the bitter dark-green vegetables that Italians love. Escarole played such a big role in the cooking of Italian Americans because it seemed to be one of the few chicory vegetables available here in the States. It is a very versatile and inexpensive vegetable as well: easy to grow, resilient to cooler weather, and giving a large yield per head. The outer leaves can be used in soups, braised with garlic and oil, or stuffed; the tender center white leaves are great for salads. This is an Italian recipe, but the ingredients are adapted to include the local ingredient kale, much loved and eaten in the States.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.