Swiss chard is a vegetable that is much appreciated in Maremma. Even though it is readily available in most supermarkets, it is not much used in the States. I love it, and suggest that whenever you are thinking spinach you should think of substituting Swiss chard. It usually comes in a bunch tied around the stalks. Look for young, tender bright-green leaves and thin stalks. This recipe, cooked with cannellini beans, makes almost a complete meal. In Maremma, this dish is served with grilled meats. I love grilled sausages with it, but I also like it topped with a poached egg, a slab of grilled crusty Tuscan bread, and a drizzle of olive oil—it makes a great lunch. This dish is good just off the stove, but it gets better when it rests a bit and is reheated. It will keep in the refrigerator for a few days, and also freezes very well.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.