As photographers, as cooks, and as eaters, Christopher Hirsheimer and Melissa Hamilton find a lot to love in the gemstone hues and delicate, bitter taste of chicories. Melt butter in a large ...

In each of 2 large skillets, heat 1 1/2 tablespoons of the extra-virgin olive oil. Add the endive halves, cut sides down, and cook over moderate heat until richly browned, about 5 minutes. Slowly pour ...

3 TB Butter 6 heads of Belgian Endive Salt, pepper ½ C Chicken Stock 1 tsp Tarragon ¼ C Heavy Cream Melt butter and add endive, season with salt and pepper. Cook, turning until the endive is slightly ...

Just in time for the holidays, "The Early Show" began a two-day series on how to cook great braised food for a crowd. Braising is a cooking technique, whereby the main ingredient is first browned and ...

Instructions: In heavy kettle or pot, combine endives, cut sides down, in two layers, lemon juice, butter, salt, sugar and broth. Cover mixture with a buttered round of wax paper and the lid, and ...

Praise the braise, the method of cooking meat in a wet environment (versus the dry place that an oven is). Many stringy vegetables such as leeks or endives benefit from a braise as well. If submerged ...

At Jason Blanckaert's Ghent, Belgium, restaurant Jef, the chef serves endives with a sauce made of Oud-Brugge cheese and a tarragon-orange emulsion. For home cooks, he recommends using Parmesan, which ...

Endives are great for salads, but for this one pot wonder, chef Ryan Scott braises them with chicken in bacon drippings. Caramelizing thyme makes the dish especially fragrant. This is such a universal ...

SOME say “Belgian endive,” others say “endive” and yet others say “chicory.” In 1984, the late Jennifer Paterson, best known as one of BBC television’s “Two Fat Ladies,” tried to clear up the ...