Christopher Hirsheimer

A trio of chicories—crimson-edged radicchio, slender Belgian endive, and leafy escarole—composes this late-winter salad from Melissa Hamilton and Christopher Hirsheimer. The vinaigrette is based on salmorejo, a sherry vinegar–laced tomato soup from southern Spain. We garnish the salad just like the soup, with thin slices of serrano ham and hard-boiled eggs. Slideshow: More Salad Recipes 
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Chicories pair naturally with cured, fat-streaked meats: They absorb the rendered drippings and extra salt without losing their vibrancy and pleasantly bitter notes. This pasta from Melissa Hamilton and Christopher Hirsheimer matches radicchio with pancetta, garlic, cream, and Parmigiano-Reggiano. Use a nonreactive pan so the radicchio leaves retain their color. 
Braised Endive in Cream Sauce
Rating: Unrated
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Belgian endive has a pleasant crunch and bitterness when served raw, but we also like its gentler, sweeter side. A braise in chicken stock removes the bitter edge from the leaves and makes them supple and tender, while a generous splash of cream mellows and enriches this dish from Melissa Hamilton and Christopher Hirsheimer. Slideshow: More Braising Recipes
Red-Tomato Marmalade
Rating: Unrated
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Don't stir these tomatoes too much while they simmer, or you won't end up with the tasty plump pieces. The preserves are fantastic right off the spoon or as a topping for open-face serrano-ham sandwichesIngredient Tips from F&W Editors  More Condiment Recipes