Add Yahoo as a preferred source to see more of our stories on Google. Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino (food_wine_804) The bright spring flavors of peas and mint convey an ...

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 ...

ANY meal can be the ideal Hollywood Bowl meal. It’s just that some suppers are more ideal for certain evenings than others. A tuna sandwich and a beer work for a night when you’ve made a last-minute ...

The number of lunchtime salads that guests in my restaurants order always increases as the weather warms up in spring. That makes sense. Fresh salad leaves and other vegetables start to appear in some ...

A good salad strikes a perfect balance of textures and flavors, but it’s easy to overdo it with rich ingredients, especially when striving to add savory elements. For a vegetarian salad that hits all ...

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 ...

1. Make the Poached Egg: Bring 4 cups water to a boil in a large saucepan over high heat. Add the vinegar and adjust the heat to a brisk simmer. 2. Break the egg into a small bowl and pour it into the ...

A hot disk of tangy goat cheese set on a tangle of frisée is one of the glories of the bistro kitchen. So is a salad of vinegary greens tossed with rich cubes of bacon. At Angèle in Napa, Christophe ...

There’s a restaurant in my neighborhood that used to offer a “Frisee and Spinach Salad.” The current name of the salad on the menu has reversed the greens: it lists spinach first and then frisee. I ...

Getting your Trinity Audio player ready... “Bitterness is the most satisfying flavor,” a famous Spanish chef once remarked. As I get older, I find myself agreeing with this sentiment. With every year, ...