A classic French dish known in France as “Endives au Jambon”, this Belgian endive and Ham Gratin is a typical dish of Northern France and Belgium. Gently soften endives cooked in a wine-water boil and ...

The Belgian Endive with Gruyere and Prosciutto dish, from Weyerbacher in Easton, is among the recipes featured in "The American Craft Beer Cookbook." Preheat oven to 400 degrees. Bring the water, beer ...

Heat oven to 450 degrees. Melt butter in a small skillet until foamy. Add bread crumbs and saute 5 minutes until golden. Stir in garlic and saute 10 seconds until fragrant. Remove from heat and set ...

Here's a recipe from Cindy's Supper Club, by Cindy Pawlcyn, featured in today's Buffalo News. "My Belgian friend Anne says that in Belgium this gratin is served with mashed potatoes and a green salad ...

On the grill: Belgian endive with fresh turmeric and walnuts. The trick is to pay close attention to these since they brown quickly. (Photo by Yoko Takahashi.) The recipes inThis is Caminocapture the ...

Belgian endive. Whether you pronounce it “ahn-deeve,” or “en-dive,” it’s still the same sassy leafy vegetable that we typically equate with elegant meals. A member of the chicory family, Belgian ...