Deeply savory foods have a magnetic pull for me, luring me in like no sweet possibly could. That, paired with my interest in food chemistry, explains my endless fascination with umami, the fifth basic ...

Recalling a spanakopita, this chard-filled recipe has a substantial savory green filling. Delicious served warm or at room temperature, it travels well, making it ideal picnic fare. It may be baked in ...

1. Bring a pot of well-salted water to a boil. Cut chard leaves into 1/2-inch ribbons and wash well, then drain. Once the water is boiling, blanch chard in batches until wilted, 1 minute. Drain in a ...

Buttermilk-marinated lamb with fresh peas and broad beans, a classic Sicilian aubergine dish, and a vegetable-stuffed Roman spring stew Spring is arguably the most exciting time for a chef, or cook.

A shrub, also known as a sipping or drinking vinegar, is a concentrated syrup made with just three ingredients that you can mix right into mocktails, cocktails and other refreshing beverages. It’s one ...