Recipes from the Best of the Best: Lidia's Bastianich's Swiss Chard and Potatoes

Swiss Chard and Potatoes

In this hearty side dish from Lidia Bastianich, who won our Outstanding Chef Award in 2002, sturdy baking potatoes and Swiss chard are boiled until tender, then sautéed with a quarter of a head of garlic and some good olive oil. It's delicious as an accessory to short ribs or other rich braises. Get the recipe here. -- In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from

Comments (0)

Market Haul: December 5



This week’s CSA box includes what will likely be the last of the season's broccoli, along with some gorgeous Brussels sprouts, crunchy kohlrabi, and plenty of root vegetables.

The Haul: Russet potatoes, Tuscan kale, Brussels sprouts, broccoli, carrots, beets, sweet potatoes, kohlrabi, parsley

The Menu Ideas:

Southern Indian Vegetable Curry [Jamie Oliver] Ignore the long list of ingredients and adapt this recipe according to what you have on hand. Don’t like okra? Sub in cauliflower. Need to use up some carrots? Throw them in. The curry leaves are optional but coconut milk is a must.

Comments (0)

Market Haul: August 15

market haul

Today’s market haul includes sweet-as-candy Sungold tomatoes, beautiful Nicola potatoes, Swiss chard, and green peppers, that scourge of CSA boxes everywhere. (Beg to differ? Tell us why. Michael Ruhlman is with me on this one.)

The Haul: Nicola potatoes, Sungold cherry tomatoes, long green peppers, green bell peppers, Swiss chard, parsley, Asian eggplant, lettuce, nectarines, yellow peaches, donut peaches, and white peaches

The Menu Ideas:
Babbo’s Pasta with Sungold Tomatoes [NYM]
A summertime staple in our house, this oh-so-simple pasta is even more delicious with cubes of fresh mozzarella thrown in.

Comments (0)

Pages