Every three to four months, I hit the wall with my usual salad greens and get suddenly consumed by an intense craving to bite into crisp, succulent endive. I sprint to the store, fantasizing along the ...

I’ve been known to cook endive in all of the above ways, depending on the occasion. One is a simple butter-braised Belgian endive. I find that it’s an easy accompaniment to any rustic dish. Best of ...

Try an extra helping of endive. Not the usual — cold and pale — but the unusual: hot and hearty. Steamed tender on one side and sizzled crisp on the other, endive makes the leap to satisfying.

Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers “boats,” and stuff them with a mix of parsley, green olives, toasted ...