'Jean-Georges Vongerichten' on Serious Eats

Swiss Chard Braised in Shiitake Butter

When it comes to winter greens (we're looking at you, kale, chard, and collards), it's easy to fall back on the familiar: garlic and olive oil or bacon and onions. A few short minutes in the sauté pan and those combos make for quick, easy sides that never fail to satisfy and fill in that "we should really be eating more greens" void. But after so many years of going the same route with greens, I think it's about time to try something new. This plate of Swiss Chard Braised in Shiitake Butter from Jean-Georges Vongerichten's Home Cooking with Jean-Georges is my new go-to greens recipe. More

Cook the Book: Chile-Garlic Egg Noodles

There's a reason that dishes like Jean-Georges Vongerichten's chile-garlic egg noodles are popular throughout Asia—they taste awesome. Or more specifically as Vongerichten says in his recipe head note, "The combination of full, robust flavors makes this dish deeply satisfying." It's... More

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