« Radicchio mellows paired with pork fat, pasta

Bubble, rose or red – they all work with radicchio-proscuitto linguine dinner

Tribune News Service photo

Wilted radicchio and fresh arugula contribute color, texture and bitter notes to a quick linguine dinner, while prosciutto brings richness, meatiness and saltiness. (Alex Garcia/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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