Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale. Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard. Oh my gosh, it’s so good!...

While some bars will charge high prices for these appetizers, they are actually not hard to make at home and don’t require a lot of ingredients. Read on to learn how to make Scotch eggs in your own kitchen! A Little (Unknown) History of Scotch Eggs According to Britannica, Scotch eggs have a contentious history, but one thing is certain: They are definitely not from Scotland. One story says that they were created for wealthy travelers at a London department store....

Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring. Heat your oven as high as it will go – this helps the pizzas cook quickly and makes the crusts extra-crispy. Each pizza will take 10 to 12 minutes to bake, by which time the pizza should have turned golden browned and cheese will be melted and bubbly. Heaven. If you have hungry hordes waiting, let them dig into the first pizza while you continue to cook the remaining pies....

It’s just very satisfying to place a skillet right in the middle of the table and scoop out essentially your whole meal. It’s family style dining at its best. (Just be careful of the hot pan!) How to Serve This Skillet Chicken Serve this skillet dinner as is right off the stove with the chicken breasts nestled in the orzo, and let everyone scoop up their own portions. Alternatively, you can remove the chicken from the pan once the whole dish is cooked, slice it up, and then place it back on top of the orzo mixture....

The pizzas take just minutes to assemble and cook, and you don’t even have to turn on the oven. They’re a great option for pizza night when you don’t want to make dough yourself or order take-out. Pitas come in many sizes, from 8 to 12 inches across. Any size will work as long as it fits in your skillet. You’ll need at least one pita for each person. Use kitchen shears to open the pitas and then cut them in half to make two rounds....

I have always considered beef tenderloin a “high stress” meal and given it a wide berth. This is an expensive cut of meat—it’s not one that you want to mess up by trusting an untrustworthy recipe or forgetting to set a timer. Add to this, roast beef tenderloin most often appears on menus around the holidays. I’ve never quite been able to overcome the terrifying possibility of ruining both a wage-devouring cut of meat and Christmas dinner....

Ripe banana adds sweetness and, along with a little yogurt, makes the mixture creamy. I love using kefir for smoothies since it’s extra easy to pour and mix, but any yogurt will do, including non-dairy varieties. Frozen fruit gives the drink the best texture, but you can use fresh fruit, too. Just add a scoop of ice cubes to make it nice and cold. This recipe is made with enough fruit to get a big blender going, but you should be able to squeeze it into a single-serving blender, too....

This salad couldn’t be simpler, and can be easily assembled almost entirely using ingredients you can find at your local farmers’ market. I bought everything except the pistachios, goat cheese, olive oil, and vinegar at mine—though you might be lucky enough to find everything at yours! As with almost anything else that showcases local and seasonal vegetables, you don’t have to do a whole lot to make things taste delicious....

A Pesto for Winter? The second basil pops up at the farmers’ market, it’s a sure thing that there will soon be a container of freshly made pesto in my fridge, ready to be used in endless ways–served over grilled chicken or swirled into homemade hummus. But once we roll into fall and the basil goes away, my culinary sadness begins. Or it used to. You see, I’ve got a little pesto-digitation at the ready: sun-dried tomato pesto....

Give me a plate filled with toasty cubed bread, diced celery, onions, sausage, apples, and, of course, sage, and I’m in flavor-blasting heaven. I’ll eat it all with absolutely no regrets. Oh, I know what you are thinking: “How could she forget the mashed potatoes!” or, “Um, hello, green bean casserole! Who doesn’t love green bean casserole!” For the record, I love potatoes drenched in gravy and green bean casserole too, but it’s the distinct and homey fragrance of sage wafting up from a hot casserole dish filled with stuffing that reminds me of the holidays....

Since your trash can will inevitably become one of the most actively used items in your kitchen, it’s important to choose a model that won’t easily wear down, according to recipe developer Carolyn Truett of Caramel and Cashews. She recommends that, if possible, you “avoid focusing solely on the price. Instead, focus on the quality and how long it will last.” To decide what will work for your household, think about how you interact with your trash can....

Many knife sets come with a honing steel. This is not a tool for sharpening. When you sharpen a knife, it shaves some of the metal to restore the blade’s edge, and can even reshape a blade from a Western-style 20-degree edge to a sleeker Asian-style 15-degree. While you should hone your knives often, sharpening should be done a few times per year. A honing steel does not shave metal off your knife, rather it realigns the blade’s edge to render it sharp for each use....

Luckily, there are a number of helpful grill thermometers on the market, including both wireless and probe versions, to help solve this problem. But there are some questions to consider before you choose the one for you. For instance, you’ll want to think about how you’ll be using it. Will you need to continue prepping dinner inside, with an app notifying you when the steak is medium-rare? Do you want accuracy within a degree or two?...

Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It’s an easy, hearty meal that everyone will love. Making Meatballs Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little. Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up....

It’s usually made with chicken, but we can just as easily make this soup with leftover shredded turkey. If you have homemade turkey stock? Even better. In this version we are spicing up the soup base with a minced chipotle chili in adobo. The smoky flavor of the chili goes perfectly with the turkey. From start to finish the soup takes less than an hour to make, and it’s so good you’ll want to make another batch....

Stacked high with vegetables and avocado, this layered sandwich is one of my favorites. I think you’ll enjoy it also! What Makes a Club Sandwich a Club Sandwich? A club sandwich can have lots of different parts and layers to it. In my opinion, the only thing that makes a club sandwich a club sandwich is two distinct layers, each with some protein element. For this Ultimate Club, I do one section with turkey, cheese, and lettuce, and then a second section with bacon, avocado, and tomato....

The good news is it doesn’t take all day to make this hearty vegetable pot pie. Purchasing some frozen puff pastry is a quick and affordable way to create individual portions, which makes this dinner easy to serve, store and even freeze for later. As the dough transforms into golden layers, get the spoons ready to dig down into the bubbly filling! How to Make Homemade Pot Pies I love chopping up a variety of produce, especially for comfort foods like this....

A good vegetarian sandwich relies on quality ingredients, especially when it’s a simple sandwich. Let’s talk tomatoes, for instance: don’t go for those mealy, sad grocery store ones in the middle of winter. Good, ripe, juicy tomatoes can make or break a sandwich. An exciting variety of textures helps, too. Creamy flavored mayonnaise, meaty bean patties or chewy grilled portobello caps contrast with crunchy raw greens can totally transform a sandwich....