Endive

Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that’s sort of like a polenta pizza.

A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean.

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

This zesty spin on the old party classic matches hot-smoked salmon with beet horseradish, two kinds of soft cheese, and crunchy veg and herbs. Serve it with bagels or pumpernickel bread.

Stuffing salad still counts as salad, right?

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

To learn how to cut endive into long, layered spears for an elegant look.

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

Spicy arugula, slightly bitter endive, and sweet fennel come together in a salad with the briny help of coarsely chopped olives in the lemony dressing.

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.