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Cook The Issue #97
COOK THE ISSUE #97

Sautéed Escarole with Raisins, Pine Nuts, and Capers

Sautéed Escarole with Raisins, Pine Nuts, and Capers

Sautéed Escarole with Raisins, Pine Nuts, and Capers

By Sheri, member

January 15th, 2009

I've used escarole in soups, and I like it, but this wasn't my favorite dish. However, my husband and our dinner guest loved it and ate it all up.

Read more on my blog, Pork Cracklins.

Recipe Used: Sautéed Escarole with Raisins, Pine Nuts, and Capers


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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.