Radicchio

Lose the mesclun and kick the kale. Your salad days are about to change thanks to the bittersweet and beautiful chicory family.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.

You can’t get anything like this in a bottle.

Chris Field and Jessi Okamoto's radicchio brings all the chefs to the greenmarket.

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

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

Stuffing salad still counts as salad, right? In this recipe, it does.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Bitter radicchio is one of our favorites for pairing with everything from sausage to tangy goat cheese to porridge.

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

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

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

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."