1. Have on hand a 9-by-13-inch baking dish. 2. In a heavy-based saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 ...

Bring a large pot (with a lid) of water to a boil, and add a few handfuls of salt until the water tastes salty. Slice the chard leaves and trim the brownish ends from the stems, and cut the stems into ...

1) Trim off green leaves of Swiss Chard and dice stem into ¼ inch pieces; wash thoroughly and drain. 2) Trim off outer skin off celery root and dice into ¼ inch pieces. 3) Peel Cippolini onions and ...

While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. and it’s versatile: I’ll add it to pasta, risotto and soup, and I’ll saute it ...

Swiss chard is pretty ubiquitous these days. It’s widely available in grocery stores, but just like ornamental kales and cabbages, Swiss chard is finding its way into nurseries as a way to add a ...

Local chard has been available through the winter at the Oxford Farmer’s Market. Chard is here year-round perhaps because the plant produces multiple crops. Chard is often grouped with kale. Both are ...

While turkey often takes center-stage at Thanksgiving, the side dishes are just as important. And on this week's episode of Mad Genius, Food & Wine Culinary Director at Large Justin Chapple prepares a ...

Chard is a leafy green vegetable that's part of the Chenopodiaceae family (a subfamily of the Amaranthaceae plant family, but in layman's terms, the beet family). Its large and crinkly leaves are ...