A couple weeks ago, when I decided to make Tuscan white beans, I searched for an accompanying dish.  I was pleased to find a whole Tuscan menu in the May 2009 issue of Gourmet magazine and selected “Balsamic-Marinated Radicchio with Fresh Ricotta.”  At the time, however, I had no idea what radicchio was.
What is radicchio?
Radicchio, [...]

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I chose this recipe from Mark Bittman’s How to Cook Everything because 1) it looked easy, and 2) I had most of the ingredients on hand.  Frankly, reading through the ingredient list makes it sound a bit boring.  I know – my standards are high.  Fortunately, I was wrong about the “boring” assumption.
This recipe is [...]

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