You can chop the chard stems coarsely and cook them in the oil and garlic for a minute or two before adding the chard leaves, or you can save them to serve as a side dish for a separate meal. In that case, trim them, cut them into 3-inch lengths, and cook them for a minute or two in boiling salted water. Drain them, press them gently to flatten them out, then either sauté them in a little olive oil, or coat them with flour, eggs, and bread crumbs and fry them. Either way they are delicious, with a flavor like cardi or cardoons—a very Italian vegetable with a flavor that is a cross between artichokes and celery.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.