Vegetarian Citrus Pasta With Swiss Chard

A 20 minute one-skillet meal of pasta with swiss chard, lemon, sumac, and shallots.

Rigatoni with chard, garlic, chilli and parmesan

This is a go-to recipe when I need a quick and easy dinner to make during the week that has minimal ingredients. 

Creamy Tuscan Chicken Soup

Creamy Tuscan Chicken Soup - your new favourite creamy chicken soup with pasta, juicy chicken bits, spinach and sprinkle of sun dried tomato!

Soupe de Chalet (Swiss Cheese and Potato Soup)

Soupe de Chalet is a creamy Swiss cheese and potato soup featuring macaroni and spinach. It's easy, comforting, and takes less than 30 minutes to make!

Orecchiette with Fennel Sausage and Swiss Chard Recipe | Cook the Book

Sausage and greens are a glorious pair, whether piled into a sandwich or in this Orecchiette with Fennel Sausage and Swiss Chard is a hearty and fall-perfect Puglian classic brought stateside by Nancy Silverton and Matt Molina, executive chef at Osteria Mozza.

Italian Minestrone Soup

Italian Minestrone Soup is an absolute classic! It's chock-full of vegetables, beans and pasta in a flavorful tomato-based broth.

Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon

I've become a little obsessed with the dried pasta brand Rustichella d'Abruzzo. Though it costs two to three times more than normal brands, it makes every pasta dish I attempt taste better. Pasta sauces impractically cling to its rough, delicious...

Hearty Escarole, Barley, and Parmesan Soup

An easy and hearty vegetarian soup with vegetables, escarole, and barley, all flavored with rosemary, Parmesan, and olive oil.

Pasta With Braised Broccoli and Tomato

I first had pasta with slow-cooked broccoli at Jamie Bissonette and Ken Oringer's Coppa in Boston's South End and was blown away by its intense flavor. When cooked down in a rich tomato sauce, broccoli takes on an entirely different character with a deep, mildly sulfurous aroma that borders on meaty in its savoriness.

Dinner Tonight: Red Lentil and Tomato Soup

This recipe, adapted from a Bulgarian soup a friend served me recently, relies on a shot of paprika and fresh thyme, which keep the chunky, tomato-y broth interesting. I added a little cayenne as well to raise the stakes. It's a warming soup to guiltlessly fill up on.