The Endive Question

Today's Tip

Belgian endive is grown in the dark to stay pale and bitter, and the French lean into that bitterness rather than hiding it. It goes with butter, with cream, with walnut, with anything sweet or fat.

Try This

Halve endives lengthwise, brown the cut faces in butter, add a splash of water and a pinch of sugar, cover and braise twenty minutes. Bitterness turns to caramel.

Curated Pick