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 a more resilient texture. Traditionally paired with speck—boneless, smoked prosciutto—radicchio makes a great risotto (see page 115) and a great sauce for pasta. In those dishes, the radicchio serves a secondary role as a distinctive flavoring, but when baked this way, it is the main protagonist. I enjoy baked radicchio by the mouthful, savoring its taste and texture, sweet, bitter, and crunchy. The best variety for baking is the long thin radicchio trevisano or spadone (as shown in the photos), but the small round heads most often found in the supermarket or the kind with long but wide leaves (resembling purple romaine lettuce) are also delicious baked this way. Serve as an antipasto or a vegetable course, over soft or baked polenta.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.