Chicory

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

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

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.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

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.

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

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.

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.

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."

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

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.