1. Have on hand a 9-by-13-inch baking dish. 2. In a heavy-based saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 ...

We believe that cooking is an important piece of the wellness puzzle and that everyone can make magic (or at least some avo toast) happen in the kitchen. Sometimes, you just need someone to show you ...

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Getting your Trinity Audio player ready... No one is quite sure why the leafy green is called “Swiss” chard, mainly by speakers of English only. Other languages and peoples call it merely “chard” or ...

Add Yahoo as a preferred source to see more of our stories on Google. Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether ...

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People don't give chard enough respect, in my humble opinion. They think it's health food. This dish may look healthy, but it's really all about the flavors: it's earthy, savory, sweet, salty, and ...

Bring a pot of salted water to a boil over high heat, add the chard, and blanch for 3 to 4 minutes. Meanwhile, half-fill a large bowl with ice water. Drain the greens, and transfer to the ice water.

If your garden is still giving you Swiss chard and leeks, turn them into this dramatically delicious quiche for Mother’s Day. Valerie Rice, the Santa Barbara home cook and gardener behind the dish, ...