By David Tanis, The New York Times Seasons change. The sun sets early, and the evening temperatures are cool, even if afternoons are sunny. It’s nice to settle into autumn menus. Salad is still an important player, but it may be about that time for sturdier leaves to step up. Chicories, with their slightly bitter flavor, make a pleasant seasonal alternative to tender greens. Long cherished in Italy, they aren’t an uncommon grocery item in the United States these days.
This 3-course Vegetarian Dinner Is Ready To Party
The New York Times News Service Syndicate, Denver Post
Tue, 11/05/2024 - 3:37pm
Topics: seasons long italy united states mix red bartletts it s radicchio salad with walnuts pears chicories related articles five weeknight dishes gnocchi s crispy let s eat quick fix sheet pan pork autumn vegetables walnuts ground dressing bartlett baked polenta with roasted mushrooms baked freshly sprinkle transfer chocolate amaretti cookies chocolate dutch-processed powdered blanched stir subscribe in the know i david tanis the new york times salad belgian castelfranco let comice d anjou gorgonzola recipe salad a restaurants food drink in yield total ingredients salt preparation add bake simon andrews to christopher testani parmesan pinch heat ready almond bowl tablespoons sugar pepper large cool tablespoon butter oven lemon egg hours flour prepare extract center cocoa serve dough preferably small mozzarella temperature degrees cups coat grated granulated good put browned chewy repeat flavor dash espresso parsley teaspoon parchment leaves dessert platter bubbly escarole zest head crushed set taste chopped layered ruby-red tender stress easy greens day gremolata cut advance curly pleasant glass rack seasonal beg brown reduce fragrant spatula cheesy cayenne cup sweetness water ounces casserole offset love grams styled black
BING NEWS:
- This 3-Course Vegetarian Dinner Is Ready to Party
This gorgeous David Tanis spread stars a sweet-tart radicchio salad, and a cheesy polenta bake with herby mushrooms.
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