Good Food
Heading to the farmer’s market for chicories
Market correspondent Gillian Ferguson finds chef Sal Marino shopping for radicchio to serve during the renewed outdoor dining at Marino Restaurant. He dresses the radicchio with a balsamic vinegar and is also making a lasagna using it.
By Evan Kleiman • • 1 min readMarket correspondent Gillian Ferguson finds chef Sal Marino shopping for radicchio to serve during the renewed outdoor dining at Marino Restaurant. He dresses the radicchio with a balsamic vinegar and is also making a lasagna using it. Romeo Coleman of Coleman Family Farms explains the chicory family including dandelion, escarole, endive, radicchio and treviso. He has recommendations for using looser leaves and tighter heads of chicories.
The full episode
6 of 6
Chocolate, blood, Lunar New Year, recipes- 0:00Following recipes to the letter
- 9:00Staging a Valentine’s Day chocolate tasting
- 18:23Getting at the heart of cooking with blood
- 27:48Ushering in the Year of the Ox
- 37:21‘In the Weeds’: Pastry chef Cathy Asapahu reflects on her family’s sacrifices
- 49:01Heading to the farmer’s market for chicoriesYou’re reading this
The full episode
6 of 6Chocolate, blood, Lunar New Year, recipes- 0:00Following recipes to the letter
- 9:00Staging a Valentine’s Day chocolate tasting
- 18:23Getting at the heart of cooking with blood
- 27:48Ushering in the Year of the Ox
- 37:21‘In the Weeds’: Pastry chef Cathy Asapahu reflects on her family’s sacrifices
- 49:01Heading to the farmer’s market for chicoriesYou’re reading this