It’s stuffed with leeks, flavored with Parmesan and fennel, and wrapped in a cloak of pork belly for a crispy finish to the ...
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 ...
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.” ...
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 ...
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 prefix that word with one of the colors in ...
Chef Ryan Scott is stopping by the TODAY kitchen to make two great garlic-loaded recipes (perfect for fending off vampires, FYI). He shows us how to make garlicky Caesar salad with Swiss chard and ...
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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