1. Cut the root end off the head of frisée, then tear the frisée into small pieces to measure the indicated amount. Place in a large mixing bowl. 2. Separate the leaves of kale from the stems and tear ...

Frisee aux Lardons is a classic salad dressed with a vinaigrette made from olive oil and warm bacon fat. Small bits of slab bacon are tossed with the frisee and bite-size croutons, then topped with a ...

ANY meal can be the ideal Hollywood Bowl meal. It’s just that some suppers are more ideal for certain evenings than others. A tuna sandwich and a beer work for a night when you’ve made a last-minute ...

The number of lunchtime salads that guests in my restaurants order always increases as the weather warms up in spring. That makes sense. Fresh salad leaves and other vegetables start to appear in some ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

MAKE AHEAD: The terrine needs to be refrigerated overnight. The jam and terrine can be refrigerated (separately) for up to 3 days. The salad is best when assembled just before serving. Adapted from ...

Separate bacon and blot dry with paper towels. Coat both sides of bacon liberally with maple syrup. Lay bacon in a single layer on parchment or a silicone baking mat on a sheet pan. Cook bacon in a ...

This recipe is an adaptation of the frisee and bacon recipe in British food writer Nigel Slater’s “Real Cooking” (Penguin Books). Slater, who never seems to worry about calories or fat grams, called ...

If you have a flock of egg-laying chickens like these Barred Rock hens, try this frisee salad. (The NOLA.com/Times-Picayune archive) I have been experimenting with a ...