This stunning recipe calls for a head of Boston lettuce per person, resulting in a soup with pure, intense flavors that is then poured over a delicate custard. It's a riff on petits pois à la ...

Did you know that the French prepare lettuce in ways quite particular to their culture? Mais oui, they cook their lettuce! They braise it. They grill it. They put it in soup. Of course, being French, ...

While I love a good salad, fresh garden lettuces can do a whole lot more, serving as wraps and garnishes and as an integral part of burgers and sandwiches. But perhaps the most delicious and ...

Put 2 tablespoons butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin ...

1. Fill a large pot with 6 quarts water. Add 2 tablespoons salt and bring it to a boil over high heat. Meanwhile, wash and dry the lettuce. Cut it into 2-inch lengths and put them in a bowl until ...

“When I cook vegetables today, my goal is to showcase their natural flavors and qualities, so simplicity is key,” writes chef Eric Ripert in his newly published cookbook, “Vegetable Simple.” Simple ...

This is a delicious soup to serve at any time of the year. We use a combination of Cos and Iceberg lettuce for texture reasons, but it could be made only with iceberg lettuce if preferred. Fry the ...

We may hanker after exotic salads from southern Europe, but for flavour and sheer spring pleasure little beats those soft 'butterhead’ lettuces still grown in British market gardens. Their pale and ...