[Photograph: Blake Royer] Fall is the one time of year I really look forward to getting my vitamins. When the season is in full swing, I cook up a batch of simple sautéed greens almost every night. Kale, collards,...
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[Photograph: Nick Kindelsperger] My wife swears she's sent me this recipe numerous times before, but I never gave it much thought until I personally found it on the The Daily Green and sent it to her excitedly, like it...
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This past Sunday morning seemed as good a time as any to venture into the pages of Canal House Cooking and come up with a brunch or lunch-worthy dish. My crisper was brimming with bunches of gorgeous red chard from...
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The following recipe is from the November 19th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The many-colored stalks of rainbow chard have always looked better to me than they tasted. That...
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- makes 6 servings - Ingredients Dough: 2 cups flour 1/2 cup olive oil 1 teaspoon salt 1/3 cup water, or as needed Swiss chard mix: 2 cups leeks, chopped 3 tablespoons olive oil 3 lbs. Swiss chard green, cleaned...
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Photograph from LollyKnit on Flickr Baby is kicking every day now and already has a couple of toys and some astonishingly pretty clothes, which for some reason makes her seem much more real. I’m dying to know what she’ll be...
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When I read the comments on my first post about Essentials of Classic Italian Cooking. I realized that I had underestimated the delicacy of the thumbnail biographer’s task. As an educated, experienced woman who brings home the bacon (okay, a...
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It is kind of odd to pull a recipe from a book called Sauces that has, well, no sauce. While nearly every other recipe in this thick, exhaustive volume takes a long time, this one uses only what it...
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