I first learned about Woven Roots Farm and so many other Berkshire farms and food producers when I was doing recipe-testing and copyediting for "The Berkshires Farm Table Cookbook," written by Elisa ...

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 ...

Instructions: Preheat oven to 475 degrees. Place pork in baking pan. Rub soy sauce and 1 teaspoon oil all over pork, then sprinkle with half of cardamom, ¼ teaspoon salt and 1⁄8 teaspoon freshly ...

1. Cut greens just where the base of the leaf meets the stem. Set leaves aside. Trim cut ends from stalks and cut stalks into small pieces. Set aside. 2. Stack a few chard leaves and roll tightly.

18 ounces chard (preferably with >green leaves and red stalks)> 1/4 cup olive oil> 6 slices bacon, cut into 1/2-inch >pieces (about 6 ounces)> 1 medium red onion, chopped> Kosher salt, optional> ...

In this video, learn how to make sautéed rainbow chard — a beautiful and light side dish. The recipe calls for rainbow or ruby chard, but green Swiss chard will also work fine. You should saute the ...

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 ...