Endive Braised With Walnuts And Olives
Endive Braised With Walnuts And Olives
A variation on these Endives Braised With Tomatoes, Black Olives And Pine Nuts, this dish is significantly nuttier. Quickly toasted but not browned, the rich walnuts play off the salt of the olives and the slight bitterness of the endive.
This is really a fricassee (creamed chicken with the bone in) with some available-in-winter vegetables concealed in ivory splendor in the ivory sauce. Unusual and very good.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
This French side dish is typically rich but always a crowd pleaser: an elegant, less-starchy complement to roasted meat. It can be made 1 day in advance; reheat, covered with aluminum foil, in a 350-degree oven for 20 minutes. -Jane Black
Read more about this recipe at the Washington Post.
Sauteed Chicken Breasts With Radicchio And Yogurt Sauce
Sauteed Chicken Breasts With Radicchio And Yogurt Sauce
This is simply chicken with a kefir-dressed warm endive salad poured over it.
This recipe is part of Andrew Schloss's Sunday Dinners.
The hot dressing slightly wilts the greens and makes a wonderful light side for soups and sandwiches. If you have leftovers of this warm endive salad, you can use it in these sautéed chicken breasts with radicchio and yogurt sauce.
This recipe is part of Andrew Schloss's Sunday Dinners.
Endives are great on the grill, and are a particularly elegant looking accompaniment to any number of main courses, grilled and otherwise. A nice coat of herb-filled oil gives them extra flavor.
Endive Salad With Dijon Dressing And Honey-Coated Pistachios
Endive Salad With Dijon Dressing And Honey-Coated Pistachios
The nuts can be prepared a day in advance and stored in an airtight container at room temperature.
Read more about this recipe at the Washington Post.
