Chicory is a leafy vegetable that looks like lettuce but tastes more bitter. It is a hearty cool-weather crop that can bring an earthy bite to salads, stir-fries, and other dishes during fall and ...

Raw chicory leaves are excellent eaten fresh, drizzled with a little vinaigrette, or stir-fried and served as a vegetable side dish. Whole heads of chicory can be baked, poached or griddled.

Heat vegetable oil in a sauté pan over medium. Add breadcrumbs, garlic, salt and pepper, and lightly toast until golden brown, 1-2 minutes. Drain on a paper towel and reserve. Toss chicory with ...

Chef Jack Stein shared his lamb shoulder with white miso cream and chicory recipe that is incredibly tender. Jack said of the recipe: "Braised chicory is one of the first things I was taught to ...

Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the ...