[Each week at ProfHacker, Billie Hara (and friends) offer “What’s For Lunch?"—health-conscious recipe suggestions and a discussion space for readers to pick up some tips and share their own. At ...

When you make soup, chard cooks down and takes on the flavor of whatever else you’ve put in the pot. The possibilities are nearly endless, but this simple soup highlights the chard. Like most soups, ...

The Lemony Lentil & Chard Soup is high-protein, high-fiber and vegan. For added color, flavor and extra nutrients, add turmeric and saffron. The soup takes little time to prepare and tastes just as ...

Discover a traditional chickpea and chard stew, full of flavor and perfect for enjoying Spanish cuisine. #Stew #Chickpeas #SpanishCuisine ...

Inspired by the full-flavored vegetable stews of Spain, this earthy fare satisfies the stomach and warms the soul. Don't worry if some of the potato slices break up during cooking; they'll just add to ...

This week on Good Food, Sam Mogannam, owner of San Francisco’s popular Bi-Rite Market, joins Evan to discuss Eat Good Food, his guide through the grocery store one department at a time. The book’s ...

For soup lovers seeking extra comfort, this African Peanut Soup recipe is a must-try! Inspired by the traditional "African Peanut Soup," this easy and flavorful dish features Swiss chard, tomatoes, ...

In a large pot, combine the kombu with 14 cups of water and bring to a simmer. Cook over low heat, without boiling, for 30 minutes. Discard the kombu and bring the cooking broth to a boil. Add the ...

This recipe is reprinted with permission from Hélène Jawhara Piñer “Sephardi: Cooking the History.” In an Inquisition trial record from July 13, 1590, we learn that Catalina Albarez, a conversa, ...

I kept staring at that patch of chard in the garden. It’s wild San Francisco chard, grown from starters from Logan’s Gardens, which sells at the Santa Monica and Hollywood farmers markets. The leaves ...

David Chang flavors this fabulous broth with dried shiitakes; fresh shiitakes intensify the flavor. The highlight: simple noodles thrown in at the end. "They're based on the udon I learned to make in ...