Endive

Article Abstract:

The Belgian endive has typically been associated with French cuisine, although it has become standard salad fare in most American homes. It has a mildly bitter taste and is used mostly as garnishing. When buying endives, consumers are advised to look for creamy, tender white leaves with yellow tips.

Recipes and menus, Belgian endive

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The ultimate comfort food? Terrific new recipes for soul-satisfying vegetable gratins

Article Abstract:

Hearty vegetable dishes that are layered and baked can make satisfying entrees. Recipes are given for Yukon gold potato and wild mushroom gratin with blue cheese, butternut squash gratin with sausage and parsnip, carrot and leek gratin.

Vegetables, Cookery (Vegetables)

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Herb-garden special

Article Abstract:

A supper menu for six is presented with emphasis on cooking seafood and making use of fresh herbs. The recipes, which include herb-roasted sea bass and spicy shrimp and crab bruschetta, are presented.

Cookery (Seafood), Seafood, Cookery (Herbs), Culinary herbs

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