Escarole

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Sardines are in their full glory in this umami-packed twist on Caesar.

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.

It’s sweet. It’s sour. And it’s extremely delicious.

You've heard the name before, but what do you really know about escarole? Do we trust that guy?

This recipe takes all the right shortcuts and none of the wrong ones.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Be sure to get heavy color on the bread and sausage. Thank us later.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

What makes this salad special is the miso ranch dressing and the pulverized nori.

There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

Massaging the greens both softens and seasons them before grilling.

The dressing also makes a great dip for crudités.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

Give an hour to prepping these components, and thank yourself all week long.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

We're swapping our summer lettuces for fall's best bitter chicories, from radicchio to escarole.