I kept staring at that patch of chard in the garden. It’s wild San Francisco chard, grown from starters from Logan’s Gardens, which sells at the Santa Monica and Hollywood farmers markets. The leaves ...

Local chard has been available through the winter at the Oxford Farmer’s Market. Chard is here year-round perhaps because the plant produces multiple crops. Chard is often grouped with kale. Both are ...

Though referred to as Swiss chard in the United States, Switzerland has no particular claim to this sturdy cooking green. Chard, it turns out, is a citizen of the world, with roots in the cooking ...

Instructions: Trim the chard by cutting out the stems. Chop the stems and slice the leaves into thin ribbons, set aside separately. Heat the oil in a soup pot over medium-high heat. Add the stems, ...

Stovetop curries are a cheap and quick way to get dinner on the table with minimal effort. This one embraces Thai flavors ...

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 ...

Though this is referred to as an “omelet,” it’s thick, more like a frittata, and is finished in the oven. With the rack in the center position, heat the oven to 400 degrees. In a 10-inch ovenproof ...

Several months ago, I wrote this prayer for a group to which I belong that offers peer support for people in the restaurant, hospitality and food service trades. It isn’t a prayer directed in ...

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 ...

When you make soup, chard cooks down and takes on the flavor of whatever else you’ve put in the pot. The possibilities are nearly endless, but this simple soup highlights the chard. Like most soups, ...