Technically, escarole is considered a flat-leafed variety of endive. What’s commonly called “endive” is Belgian endive, a yellow-green plant with tightly layered, cylindrical leaves ( 2 ).

Curly endive and escarole are part of the chicory family (Cichorium endivia). But what's commonly known as Belgian or French endive is actually called Witloof chicory (Cichorium intybus).

Flavor-wise, escarole is part of the chicory family, which means it’s related to stuff like endive, radicchio, and other bitter greens. And yes, as the family name “bitter greens” suggests ...

Endive has curly, narrow leaves, while escarole has smooth, flat leaves. Escarole is also usually less bitter-tasting than endive. Try escarole in this yummy white bean soup.

Pizza: "a great love and nothing more"! We have worked it to achieve a crisp dough and long matured; we fried it in the Neapolitan way and presented the mini version of the fabulous pizzelle (or ...

You've probably seen endives in your produce section, nestled between more commonplace salad greens like romaine and iceberg. Because it's sturdier, less leafy and, to be honest, a little bitter ...

Use escarole, endive, radicchio or, best of all, a mix of chicories to bring a pleasing bitter edge to the familiar salad. Lemony parsley brightens the mix and toasted breadcrumbs bring a subtle ...