Search Results (11 found)
cooking.nytimes.com
Rabbits are so lean on their own that they benefit from some added fat — in this case, a few strips of guanciale, the compellingly flavorful cured pork jowl from Italy Once the pan juices from the roasted rabbit have commingled with the fat from the guanciale and the bitter water released from the Treviso, you have a perfect, craveable balance on the plate, in every forkful.
cooking.nytimes.com
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
cooking.nytimes.com
A crisp colorful salad in the dead of winter can make a meal feel luxurious Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso and Tardivo, make an eye-popping display with red citrus like blood orange and ruby grapefruit The combination of slightly bitter leaves and sweet juices is utterly refreshing
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Get Italian Tuna Salad Recipe from Food Network
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A crisp radicchio, apple, and squash tempura.
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An apple-beet salad recipe rounded out with radicchio and blue cheese.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 60 to 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Jeff Cerciello blends olive, canola, and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red, and white endives.
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
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This dish softens radicchio’s bitterness by baking it in a cream sauce.
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Get Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon Recipe from Food Network