Search Results for “radicchio

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Gratin of Radicchio

With a larger baking dish, this can be doubled for a larger party. It is definitely party food, say with roast veal.

by Barbara Kafka and Christopher Styler


Radicchio Slaw with Warm Honey Dressing

The more I learn about the cooking of the southern United States, the more I see similarities with southern Italy. Both regions love swee...

by Michael Chiarello


Baked Radicchio

Although it is great in a salad—sweet and bitter at the same time—in the cold winter months radicchio trevisano is better cooked, and has...

by Lidia Bastianich


Radicchio with Pine Nuts, Currants, and Aged Balsamic

Braising tough, bitter radicchio in a simple combination of olive oil and water turns its leaves soft and supple. Serve it with toasted p...

by Jody Williams


Winter Radicchio Slaw

Here’s a slaw made for winter, with Italian radicchio, fresh fennel endive, and tart sweet apple, all tossed with a light, ginger-enhance...

by Jonathan King, Kathy Gunst, and Jim Stott


Fuyu Persimmon and Radicchio Salad with Feta and Pom...

The colors of this salad—red, orange, and white—are dazzling. The sprinkle of pomegranate seeds provides a good crunch, and the feta adds...

by Christopher Hirsheimer and Peggy Knickerbocker


Turkey Polpettone with Radicchio Salad

These highly seasoned turkey burgers have a surprise inside: an oozing nugget of mozzarella. In Italy, polpettone are large meatballs, an...

by Michael Chiarello


Green Beans with Radicchio

Radicchio, the beautiful moon-shaped maroon lettuce from the chicory family, starts out with a bitter edge when raw. But after a short s...

by Leslie Revsin


Grilled Wild Mushrooms, Radicchio, and Sprouts Sandwich

Serve this sandwich with your favorite grilled potatoes and Aïoli on the side. Onion sprouts can usually be found in a natural foods stor...

by Linda Zimmerman


Warm Spring Vegetable Salad with Favas, Green Beans,...

This dish builds on one of my favorite Italian vegetable combinations, a warm salad of radicchio and blanched peas. I’ve simply taken it ...

by Jody Adams


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