This classic of la cuisine grandmère did not come to Cakebread Cellars via anyone’s French grandmother. We learned it from Rich Collins, who introduced endive to the United States when he began cultivating it commercially in California in the 1980s, as a young man barely out of college. Naturally, he calls his product California endive, not Belgian endive, and he has almost single-handedly built an American audience for this shapely chicory. We have watched Rich’s company, California Vegetable Specialties, grow exponentially, and we use his flawless endives year round in hors d’oeuvres and salads. Make endives au jambon—braised endives wrapped with ham and baked in béchamel sauce—on a blustery winter night, and bring it straight to the table in its baking dish.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.