Holiday 2018 Issue
A HOME FOR THE HOLIDAYS
Gingerbread architecture can be a world of crazy excess. I recall an exhibit years ago that featured a replica of Falling Water, the Frank Lloyd Wright house built o...
IN SEASON
Escarole
Sauteed with garlic
The secret to sauteed escarole is the garlic. Slice the garlic paper thin, and allow the slices, along with some red pepper flakes, to perfume the olive oil as it heats. Then toss in the chopped escarole. Other tips: Don’t saute the escarole too long (think al dente) and a little salt goes a long way.
Escarole and beans
Mild cannellini beans are a perfect foil to the seductively bitter escarole. This simple dish begins with sauteed escarole (see accompanying instructions). Just add beans (rinsed and drained). Elevate this dish with a pinch of lemon zest.
Pizza
Toasted pine nuts and a handful of raisins add Sicilian sweetness to a batch of sauteed escarole (see accompanying instructions). As a side dish, this is special enough to grace the Thanksgiving table. It's also a unique pizza topping.
Grilled escarole and grilled apples
Sweet and bitter and simple best describe this recipe adapted from Saveur. We use a cast-iron skillet to “grill” sliced apples and onions, then add a bunch of escarole (we prefer unchopped) to char Tossed with an apple cider vinegar; salt and pepper it’s a perfect late fall salad.
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