Puccia, a sandwich bread made from a simple pizza dough, forms the base of this soup. The recipe is in “Alpine Cooking” on Page 58, but if you don’t have time to commit to baking bread, you can ...

Years ago, when I was interviewing one of those “let-the-ingredient-speak-for-itself” chefs on a book tour, she launched into a stern lecture as we were eating a salad. “You have a beautiful pile of ...

Pick up that protein bar you grabbed at checkout, the one with the clean label and the word “prebiotic” printed in bold green ...

Wild chicory is one of the most valuable and often overlooked ingredients that nature offers us. Found wild in fields, along roadsides and in meadows, this plant can add a unique touch to your dishes, ...

Winter is chicory season. Chicories are the often-labeled bitter greens, which include radicchio, endive, puntarelle and escarole. Bunches and heads of chicory are prolific throughout the season, ...

Bite into the most sophisticated taste on your palate with dishes where chicory, broccoli rabe, dandelion greens, grapefruit, and dark chocolate shine. Molly McArdle is Food & Wine's Updates Editor.

At an airport salad bar in Rome, recently, I filled a plate with leaves. It was a basic cafeteria salad bar, one that in the U.S. would probably be dominated by a large bin of iceberg lettuce laced ...