You've probably seen endives in your produce section, nestled between more commonplace salad greens like romaine and iceberg. Because it's sturdier, less leafy and, to be honest, a little bitter, ...

When the London restaurant Moro opened in 1997, I remember reading that to research Muslim Mediterranean cuisine, the chef-couple -- Samuel and Samantha Clark -- spent some months traveling around ...

De Laurentiis does a few clever things with her Grilled Endive Salad With Citrus and Pancetta. For one, she eschews delicate mixed greens and boring iceberg lettuce in favor of treviso and endive, ...

I had been in meetings all day and almost had myself talked into getting takeout for dinner. But I decide that I want to work with food. So I crack open the refrigerator and pull things out making up ...

Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers “boats,” and stuff them with a mix of parsley, green olives, toasted ...

Cut the stalk end of endive approximately 3/4 inches to release the leaves. Place three or four leaves on the salad plate with the tips pointing out to the trim of the plate. Place 1 ounce of the ...

Though its bitterness might seem like a turnoff, don't be intimidated. The health benefits of endive make the case for why it's an up-and-coming superfood. On your quest to get your greens in, it’s ...

SOME say “Belgian endive,” others say “endive” and yet others say “chicory.” In 1984, the late Jennifer Paterson, best known as one of BBC television’s “Two Fat Ladies,” tried to clear up the ...

Years ago, I shot a television segment at a 250-year-old mustard factory in Dijon, France, that also housed a state-of-the-art food laboratory. A prim, bespectacled scientist in a white lab coat ...