Frisée

The classic pairing of pork and apples, reimagined as a weeknight meal. A salad packed with sliced apples and pickled chiles balances simple, saucy pork chops.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

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

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

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

Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.

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

From arugula to watercress, we've got you covered.

Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

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

Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).

Here's how to buy, store, and cook with chicory, in season in September.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.