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 ...

It’s a beet, minus the root. Which doesn’t make sense. Except it does. Because it’s chard, one of a growing number of common, yet often overlooked greens lurking at your grocer. Chard — sometimes ...

1. In a small dry skillet over medium-low heat, spread the pine nuts. Toast, stirring often, for 3 to 5 minutes, or until they turn golden brown. Immediately transfer to a plate to keep them from ...

It’s a beet, minus the root. Which doesn’t make sense. Except it does. Because it’s chard, one of a growing number of common, yet often overlooked greens lurking at your grocer. Chard — sometimes ...

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 ...

In a heavy sauce pot, heat the oil and butter. Add onions and pancetta. Sauté until the pancetta begins to brown and onions are translucent. Add celery and carrots. Stir. Add tomato paste. Stir again.

Spinach fades quickly in Southern gardens, but chard—another dark leafy green with a mild but vibrant flavor—can last well into summer. A close relative of the beet, chard is a natural match to bright ...

In a mixing bowl, combine flour and salt; then cut in butter until texture resembles coarse cornmeal. Add 2 tablespoons ice water, mixing with a fork, until dough comes together. If necessary, add up ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...