From wine-braised short ribs to tender vegetables and beans, these dishes build rich, layered flavor low and slow.

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 ...

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 ...

My first encounter with endive was during my days working at Cafe Annie in the late ’90s. Having grown up with bitter foods and watching my mother skillfully interlace them into her cooking, I knew ...

Belgian endive, that pale, pale green, 6-inch long, missile-shaped lettuce, is one of my favorite vegetables. And it's not only a lovely addition to a mixed green salad, but it is appropriate for use ...