1. Have on hand a 9-by-13-inch baking dish. 2. In a heavy-based saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 ...

You may not know Swiss chard as well as, say, spinach, but this earthy green has a wonderful, meaty mouth-feel. You can cook it the same way you do spinach. Combine it with pasta, and you have a fast ...

Preheat the grill/broiler to medium. Bring a pan of water to the boil and blanch the chard for 2–3 minutes, then drain and refresh under cold running water. Squeeze out as much of the water as ...

Bring a large pot (with a lid) of water to a boil, and add a few handfuls of salt until the water tastes salty. Slice the chard leaves and trim the brownish ends from the stems, and cut the stems into ...

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 ...

Crispy salmon with noodle salad—it’s all about combining those bold Mediterranean and Asian flavors, you know? Imagine this: ...

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 ...

Instructions: Trim the chard by cutting out the thick white stem. Bring a pot of water (about 6 cups) to a boil. Add the tablespoon of salt and the chard leaves. Cook until wilted, about 1 minute.

Despite the name, this leafy green isn’t actually Swiss. It’s Sicilian, or so the plant sages say. It’s also one of the healthiest foods in the world, housing a slew of vitamins, minerals, and ...

Healthy cooking seems to be on everyone’s minds. Yes, we’re just as likely to indulge in bacon-wrapped cheeseburgers as a grilled chicken salad with a tiny cup of dressing on the side (been there), ...

I’ve tried making this by sauteing the chard until all its liquid is cooked off and then adding the cream to create the sauce. Sadly, that method creates a dish with all the harsh, almost metallic, ...