This quick one-pot approach to cooking Swiss chard results in a hearty, flavorful and versatile side dish. To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until ...

Though this is referred to as an “omelet,” it’s thick, more like a frittata, and is finished in the oven. With the rack in the center position, heat the oven to 400 degrees. In a 10-inch ovenproof ...

From the title of Lidia Bastianich’s new cookbook, “Lidia’s Mastering the Art of Italian Cuisine,” you might be expecting an encyclopedic textbook, along the lines of Julia Child’s classic masterwork ...

This quick one-pot approach to cooking Swiss chard results in a hearty, flavorful and versatile side dish. To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until ...

SAN DIEGO — This is the same recipe I prepared tableside when I worked at Adolph's Restaurant in Park City, Utah, except it was for a wilted spinach salad. So, give it a try on spinach if you're not ...

Getting your Trinity Audio player ready... No one is quite sure why the leafy green is called “Swiss” chard, mainly by speakers of English only. Other languages and peoples call it merely “chard” or ...

This quick one-pot approach to cooking Swiss chard results in a hearty, flavorful and versatile side dish. To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until ...

The latest food and drink reviews, recipes and info on the D-FW food scene. Separate the white chard stalks from the green leaves and cut both into 3/4-inch-wide slices, keeping them separate. Bring a ...

Also called rainbow chard or Swiss chard, chard is a relative of the beet and the greens of chard look really similar to beet greens. Unlike beets, you won't find the root of chard for sale at the ...