Add Yahoo as a preferred source to see more of our stories on Google. As photographers, as cooks, and as eaters, Christopher Hirsheimer and Melissa Hamilton find a lot to love in the gemstone hues and ...

In each of 2 large skillets, heat 1 1/2 tablespoons of the extra-virgin olive oil. Add the endive halves, cut sides down, and cook over moderate heat until richly browned, about 5 minutes. Slowly pour ...

3 TB Butter 6 heads of Belgian Endive Salt, pepper ½ C Chicken Stock 1 tsp Tarragon ¼ C Heavy Cream Melt butter and add endive, season with salt and pepper. Cook, turning until the endive is slightly ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Just in time for the holidays, "The Early Show" began a two-day series on how to cook great braised food for a crowd. Braising is a cooking technique, whereby the main ingredient is first browned and ...

At Jason Blanckaert's Ghent, Belgium, restaurant Jef, the chef serves endives with a sauce made of Oud-Brugge cheese and a tarragon-orange emulsion. For home cooks, he recommends using Parmesan, which ...

This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There’s a nice contrast of flavors here — bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly ...