Author: Seamus Mullen
Author: Melissa Roberts
Author: Michael Lomonaco
Author: Ted Allen
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...
Author: Gina Marie Miraglia Eriquez
Active time: 20 min Start to finish: 20 min
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Author: Gertrude Burnom
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Bon Appétit Test Kitchen
Author: Dorie Greenspan
Author: Sergio Remolina
Author: Marilyn Tausend
Author: Ian Knauer
Author: Chris Lilly
Author: Andrew Friedman
Author: Gina Marie Miraglia Eriquez
Author: Julie Sahni
Author: Cindi Leive
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Kathryn Matthews
Author: Catherine McCord
Author: Maggie Ruggiero
Author: Rawia Bishara