Bittersweet Radicchio Is At Its Peak Now

There are more varieties than ever available to cooks, in a vibrant array of shapes and colors.

Topics:  food   
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      On a trip to northern Italy in 1977, Craig Claiborne, the Times’ food editor, “discovered” radicchio and was delighted by what he described as the “crisp, bittersweet leaves.” About three years later it began showing up in New York restaurants ...
      03/28/2017 - 1:05 pm | View Link
    • A bittersweet melange
      Treviso, a longer, thinner, version of radicchio, is available at specialty green grocers, such as Herb & Spice, or substitute red endive, available at Byward Fruit Market. At least two Ottawa-area farms grow red micro-greens (which sounds like a ...
      05/18/2014 - 5:16 am | View Link
    • Farm Fresh Now! Radicchio: The Bittersweet Green
      I'll never forget the simple grilled radicchio I had in Rome at a restaurant up the hill behind the Coliseum. It took me a while to realize that the soft, meltingly delicious vegetable soaked in olive oil was something I had indeed eaten ...
      10/14/2013 - 5:29 am | View Link
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      Digging radicchio roots for forcing ... how many different and delicious ways kale can be used,” according to Cathy Walthers of Slow Food Martha’s Vineyard, co-sponsors of the event with the crew at Mermaid Farm. “This is a day to visit a local ...
      11/30/2011 - 4:34 am | View Link
    • Grilled polenta, crisp smoked bacon, bittersweet leaves and Parmesan shavings
      Pour onto a large wooden board and cool. Meanwhile, separate then wash the chicory and endive leaves (choose from witloof chicory, chicoria, frisée endive, radicchio or treviso). Heat 4 tbsp olive oil and 2¼oz/60g butter and add the leaves. Have ready ...
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