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Chicory, Bacon, and Poached Egg Salad

5.0

(6)

Hands with a knife and fork cutting into the runny yolk of a poached egg set atop a salad of leafy red and green...
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li

Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms

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Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
An elegant, satisfying dinner in under 30 minutes.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This side dish is flavorful enough to also serve as a main course.