Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether you find rainbow chard or green and white stalks, fresh chard is ...
In a large pot of boiling salted water, cook pasta according to package directions. Add Swiss Chard and stir once to wilt. Drain water and return pasta to the pot. Add remaining ingredients; gently ...
Shakshouka, a dish of eggs poached in an assertively spiced stew of tomatoes, onions and vegetables, is perfectly suited for breakfast or dinner. This take on the rustic recipe includes Swiss chard, ...
It can star in a creamy pasta or casserole, or be the understudy to kale in a spring minestrone. By Tanya Sichynsky Credit...Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. For ...
2 1/2 cups grated Parmigiano-Reggiano (5 ounces), divided 1 teaspoon salt, divided 2 tablespoons unsalted butter 6 tablespoons olive oil, divided 2 large onions, chopped (about 4 cups) 1 large garlic ...
Americans have been conditioned to treat the weekend after Thanksgiving as the kickoff of the race to the mall for an orgy of shopping, but it is actually something far more meaningful: the official ...
A malfatto (Italian for "badly made") is a tender dumpling with rustic character. (Think gnocchi, but bigger.) It's a bit of work to trim and cook the chard; you can simplify the recipe by ...
What He’s Known For: Real-deal regional-Mexican cooking that makes the most of San Francisco’s market produce. “YOU EAT first with your eyes,” said chef Gonzalo Guzmán of these enchiladas. On that ...
What He’s Known For: Real-deal regional-Mexican cooking that makes the most of San Francisco’s market produce. “YOU EAT first with your eyes,” said chef Gonzalo Guzmán of these enchiladas. On that ...
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