Two takes on our favorite chicory, radicchio via
We're adding bite and sharpness to countless dishes by throwing in a few leaves of radicchio, that deep purple-hued chicory that's in season right now. Seattle-based chef Renee Erickson is a fan, too--so much so that she shared two of her favorite ways to cook the beautifully bitter leaves. Lettuce show you how it's done.
Add a comment...