Name: Warm Endive Salad with Parmesan and Hazelnuts
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 large garlic clove, finely chopped; 4 large heads of Belgian endive, halved lengthwise; 1/4 cup dry white wine; 1/4 cup low-salt chicken broth; 2 teaspoons white wine vinegar; 8 tablespoons freshly grated Parmesan cheese (about 2 ounces); Chopped toasted hazelnuts; Chopped fresh chives

"For me, cooking has always been a way to wind down and relax," writes Mark Van Wye of Rio de Janeiro, Brazil. "I'm a writer and I work from home, so depending on how busy things are, I can spend hours preparing a meal. But I also like to be ready to whip up dinner at the drop of a hat. The recipes here are just two of a handful of standbys I rely on when last-minute company is coming or a deadline has kept me out of the kitchen."

This sophisticated starter would lend an elegant touch to any special meal.

Recipe notes

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