Sugarloaf radicchio stands up to bold, rich ingredients like toasted nuts, garlic, capers, fresh breadcrumbs, anchovies (even if you think you don’t like them), and strong cheeses. Sugarloaves are at their brightest when eaten raw, in salads, but they also do well cooked, grilled in wedges, or wilted in a soup, risotto, or alongside beans. If serving in a salad, be sure to give it a stronger-than-usual dressing with sherry vinegar, red wine vinegar, and/or lemon juice.