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magazine cookingclub roasted garbanzo beans and garlic with swiss chard
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(94)
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
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We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.
4.0
(4.13)
Vegan
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Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.
5.0
(5)
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Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
5.0
(5)
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Swiss chard is one of our favorite greens—make a few of these recipes with Swiss chard and it'll soon be one of yours, too.
Easy
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Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not!
4.4
(4.44)
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Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens.
4.3
(4.31)
Quick
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This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.
3.6
(3.56)
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Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
5.0
(5)
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Canned chickpeas and frozen broccoli keep this one-skillet dinner fast and thrifty, while cream cheese delivers on the creamy Alfredo front.
4.6
(4.58)
Quick
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These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.
4.0
(4.09)
Easy
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Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.
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For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
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(5)
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Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.
3.0
(3.17)
Easy
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Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.
4.7
(4.67)
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This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
4.0
(3.8)
Quick
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A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
4.5
(4.5)
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A lighter than usual pasta dish that leans on Country Crock® Plant Butter with Olive Oil for creaminess and flavor.
4.0
(4)
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A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.
4.0
(3.78)
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
4.0
(4)
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Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.
4.0
(4.01)
Vegan
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Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?
4.4
(4.42)
Easy
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Creamy-cheesy broccoli become a charred wonder in this vegetarian side you’ll be taking to all your summer gatherings.
4.0
(4.2)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)