Curly endive has long been one of the uglier ducklings in the lettuce lineup, its scraggly, scratchy, dark-green leaves looking about as fun to eat as a Brillo pad. But lately, this homely green's ...

Katy Sparks likes to treat tuna steaks like beef. Here, she wraps them in bacon as she would a beef tenderloin, which not only adds a subtle smoky flavor to the fish but also keeps it moist.Plus: More ...

Bitter greens are balanced with sweet pear wedges, bold blue cheese, and toasty hazelnuts, all in a simple vinaigrette of hazelnut oil and red wine vinegar. Bill Telepan is the culinary director, NYC, ...

1. Cut the root end off the head of frisée, then tear the frisée into small pieces to measure the indicated amount. Place in a large mixing bowl. 2. Separate the leaves of kale from the stems and tear ...

Make the base for the dressing: In a medium bowl, stir together the lemon juice, shallot, sugar, 1/2 teaspoon fine sea salt and a generous pinch of pepper. Set aside. In a small saucepan, combine the ...

If you can’t find frisée, make this salad with a bag of mixed baby lettuces, or use arugula or radicchio — something with a bitter edge to it. For the dressing: 2 tablespoons sherry vinegar or ...

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It’s mixed ...

Frisee, also known as curly endive, is a great alternative leafy green to grow if you want to spice up your salad bowl. The ...

In a small bowl, combine cumin, coriander, paprika and ¼ teaspoon salt. Stir in 2 tablespoons of vinegar to form a paste. Coat pork with paste, drizzle with oil and rest at room temperature at least ...

Frisee. Just the name gives you a clue that it’s a little fancier, a little frillier than your standard winter green like collards or mustard. Frisee is a member of the chicory family, a small endive ...

Curly endive has long been one of the uglier ducklings in the lettuce lineup, its scraggly, scratchy, dark-green leaves looking about as fun to eat as a Brillo pad. But lately, this homely green's ...