Frisee and Belgian endive are both from the chicory family. Sometimes mistaken for escarole that has broad leaves, frisee is really curly endive with frilly slightly peppery leaves. This member of the chicory family — which also includes radicchio, Treviso and Belgian...
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Moroccan-Spiced Carrot and Sorghum Soup
by OR Today Magazine | Jan 1, 2014
by Megan Gordon Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and in the summer I...
READ MORERecipe: Roasted Garlic Guacamole with help-yourself garnishes
by OR Today Magazine | Dec 1, 2013
by Rick Bayless Rick Bayless, author of “Fiesta at Rick’s,” knows all about how to throw a great fiesta, or party, and a key part of any great fiesta is the food. “I like to welcome guests with this guacamole bar,” he says. “I start off with a basic guacamole...
READ MORERecipe: Indian Summer Pasta
by OR Today Magazine | Nov 1, 2013
by Diane Rossen Worthington Every year, I look forward to the time when summer drifts away into the cool, crisp days of autumn. From a cook’s point of view, I can recognize the signals: The tomatoes, corn, fresh herbs and summer fruits are slowly being replaced in the...
READ MORERecipe: Grilled Steak with Whiskey Dijon BBQ Sauce
by OR Today Magazine | Oct 1, 2013
by Nealey Dozier Cooking whiskey removes the boozy taste, but leaves the sweet, oaky flavor behind, which lends itself beautifully to tender grilled skirt steak or to grilled pork or chicken. Serve with baked beans and corn on the cob. INGREDIENTS: Makes 4 servings...
READ MORERecipe: Grilled Peppadews with Smoked Mozzarella
by OR Today Magazine | Sep 1, 2013
Every now and then I stumble upon a recipe that quite literally stops me in my tracks. It can happen anytime, anywhere, with any type of food, but it’s not often that a combination of just two ingredients blows my mind. But there is something about zippy little...
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