Chicory

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.