This was one of the first dishes that brought the taste of contemporary Italy to the Italian-American restaurant scene. It came into vogue in the early seventies when red radicchio and arugula became available in the States. While the Italians will toss any vegetable in their salads, I think the addition of endive was a play on the color of the red, green, and white Italian flag. This salad is a great base for additions, from walnuts and pine nuts to different cheeses and cold cuts, such as salami or turkey, and even fish such as tuna, shrimp, or poached whitefish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.