My Recipe Box
Cook The Issue #97

Sauteed Escarole

By Pielove, member

January 17th, 2009

I would never have tried escarole, if it were not for this recipe.  With its succulent texture (as promised in the recipe), slight bitterness, sweet raisins, crunchy almonds (substituted for pine nuts), and briny capers, this dish was a real winner. 

posted in: Gallery, Cook the Issue 97
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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, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.