The ruffly leaves and sturdy stems of rainbow chard count as two vegetables in one, and both can be used to great effect in rich gratins, as co-chefs Ginevra Iverson and Eric Korsh do in dueling sides ...

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 ...

If you’re wandering through the grocery aisles or farmers market in the spring and summer, there’s a solid chance that you’ve spotted chard, and its brightly-colored stalks may have drawn your ...

Add Yahoo as a preferred source to see more of our stories on Google. Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether ...

I fell in love with Chef Jason Quinn’s sautéed chard. My leafy obsession began over a decade ago, soon after he opened the now-shuttered Playground in Santa Ana. I sampled myriad dishes on the ...

This one-pot meal from I Cook in Color, Gomez's new cookbook, "will emanate warmth on a cool fall night." Gomez’s culinary career connects her past (growing up in a village in southern India) to her ...

Emily Raap is a vegan, animal rights activist from Connecticut, currently residing in San Antonio,... Emily Raap is a vegan, animal rights activist from Connecticut, currently residing in San Antonio, ...

Global lunches and dinners and DIY versions of store-bought desserts with simple ingredients. Katrina Abram is... Global lunches and dinners and DIY versions of store-bought desserts with simple ...

Serves 4 (makes 2 large pancakes). Note: In this hearty Korean staple, rice flour adds texture for crispy edges while leaving the middle slightly chewy. But even if you omit it, the pancakes will ...