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recipes swiss chard with raisins and almonds
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Cooking
We can all agree that they're a terrible snack food, but cooking with raisins is a different story.
Alex Delany
Cooking
Almonds! Cashews! Pepitas! Here's how to cook with the different types of nuts and seeds available.
Rochelle Bilow
Cooking
This creamed Swiss chard with lemony bread crumbs is everything creamed spinach wishes it could be.
Rochelle Bilow
Cooking
Wait, wait, wait. You can make mayo out of nuts?
Belle Cushing
Cooking
Dip for dinner is the best thing to happen to Monday nights.
Carey Polis
Cooking
Swiss chard is in season in May. Here's how to buy, store, and cook with it.
Bon Appétit
Cooking
The foundation: Swiss chard. The materials: hot peppers, garlic, citrus. The result: one perfectly proportioned plate
Sam Dean
Cooking
A bar snack that you can make in five minutes, with only two ingredients. Magic.
Alex Delany
Cooking
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
techniques
Amy Albert
techniques
Want perfectly smooth and creamy homemade nut milk? Don't make these mistakes.
Rochelle Bilow
Creamed swiss chard is so decadently silky you'll want to make a meal of it.
Ann Mah
Cooking
They're cheap, they take 15 minutes to make, and they'll make you look like Martha Stewart.
Kat Boytsova
Cooking
Cooking
Cooking
It looks like pesto... it tastes like pesto... but there's a secret ingredient lurking in the green sauce.
Carey Polis
Culture
A Southern chef's trick to easy, homemade Grape Nuts for breakfast (and they won't break your teeth).
Elyssa Goldberg
Culture
Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.
Christina Chaey
Cooking
Almond milk, but with regular milk.
Lavina Dsouza
Culture
A sweet-and-salty appetizer you can take straight from the oven to the table—that's our idea of easy party food.
Carla Lalli Music
Cooking
Use your favorite summer stone fruit, and top with a big scoop of ice cream.
Carly Westerfield
techniques
These speedy candied nuts require no oven, no egg white, and take just five minutes to make.
Claire Saffitz
Cooking
From green strawberries to fresh garbanzo beans, chefs around the country are harnessing the flavor power of unripe fruit, nuts, and vegetables
Leah Koenig