Swiss chard — a tall, leafy green with a thick, crunchy stalk and wide, fanlike, glossy, green leaves — is a nutritional standout in the vegetable world. Rediscovered by botanists in the 1600s in the ...

Welcome back to our semi-weekly column, Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we ...

Swiss Chard is in season right now and perfect for many summer recipes. Chard or Swiss Chard has a tart quality that sets it apart from other greens, and comes in red and green varieties. Watch The ...

Step into the farm kitchen as we prepare dolmades wrapped in fresh chard leaves harvested straight from the garden. This ...

1. In a small dry skillet over medium-low heat, spread the pine nuts. Toast, stirring often, for 3 to 5 minutes, or until they turn golden brown. Immediately transfer to a plate to keep them from ...

I’ve just discovered the magic of fresh bread crumbs. You might say it’s about time, after 30 years of cooking. But I would remind you that I said the “magic” of fresh bread crumbs, not the “utility.” ...

2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total) 2 cups (packed) coarsely grated Edam cheese, divided Melt 3 tablespoons butter in large pot over ...

We hope you’re hungry! This summer, we’re highlighting a must-eat-right-now ingredient every week. While the spring rains delayed several crops, local chard—this week’s featured veggie—is starting to ...

3 to 4 cups washed and thinly sliced chard or spinach leaves 4 ounces ricotta or chevre, crumbled Freshly grated nutmeg Salt and freshly ground pepper, to taste 1 tablespoon butter 4 or 5 eggs, ...