As a kid I remember my grandmother talking about how much she loved Swiss chard, but the weird thing is, I never saw her eat it—ever. But she always had it in the garden and she attributed her good health, even in her old age, to eating Swiss chard. Coincidentally, her name was Gramma Green! I find Swiss chard to be one of the most interesting and delicious greens around. Here I use both the stems and the leaves and mix them with turnips. People give turnips a bad rap, but I think it’s just because they haven’t experienced them. I realize I’m combining two ingredients in this dish that people might not think of eating on their own, let alone together, but I’m on a mission to make Swiss chard and turnips popular. And if any dish with chard and turnips can turn you on, I’m betting this one can!
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.