There are different varieties of radicchio from the large round lettuce-shaped radicchio chioggia to the slender stalky treviso. Most common in the UK is red chicory, an endive-shaped small radicchio.

There are different varieties of radicchio from the large round lettuce-shaped radicchio chioggia to the slender stalky treviso. Most common in the UK is red chicory, an endive-shaped small radicchio.

Radicchio thrives in frigid temperatures that many other crops cannot survive, making it a mainstay ingredient in numerous winter recipes, from fresh salads to grilled or roasted wedges as a side.

To make the savory radicchio tart, first wash and trim the spring onion, then slice it into rounds (1). Do the same with the ...

It's a hearty salad that packs a lot of flavor! Plant-forward chef educator, Lauren Chandler, shared a delicious way to add more nutrients to your diet in the new year, and why lentils are the ...

Add the radicchio and onion, and toss together. Add the freshly ground black pepper and the boiled eggs. Toss together well once more and serve. (Published 2000) ...

If you can’t find radicchio, try this salad using chicory or cos lettuce. It is a great accompaniment to a quick fried lamb loin or steak. Ricotta adds a delicious creamy texture.

Preheat oven to 350 degrees and place a large cast iron skillet over medium heat. Add radicchio wedges, cut-sides down. Sear, turning until charred all around, about 2 minutes per side.

Add olive oil and rosemary to a skillet over medium-high heat. Sprinkle radicchio wedges with salt on all sides. Place wedges in hot pan, flat side down. (Work in batches to prevent overcrowding ...

Stir the cheese sauce into the pasta. In a medium bowl, toss the radicchio with the rosemary, the remaining olive oil and 1/2 teaspoon of salt. Season with pepper and toss, then add to the pasta ...

Carefully drain off all but 2 tablespoons of the fat from the skillet. Stir in the pasta along with the pecorino, radicchio and the reserved pasta water. Cook over high heat, stirring constantly ...