Rainbow Swiss Chard

BON APPETIT INGREDIENTS Beans: 1 pound fresh shelled beans (such as Calypso, Cranberry, or Jacob’s Cattle) ¼ celery root (celeriac), peeled, cut into large pieces 2 large carrots, peeled, halved cro

BON APPETIT INGREDIENTS ⅓ cup olive oil 2 sprigs rosemary 8 ounces spicy Italian sausage, casings removed 1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry ¼ cup dry

BON APPETIT INGREDIENTS 1 tablespoon distilled white vinegar 4 large eggs 2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked) 2 scallions, thinly sliced 2 tablespoon

BON APPETIT INGREDIENTS All-purpose flour (for dusting) 1 1-pound store-bought pizza dough 1 10-ounce can whole baby clams 2 slices thick-cut bacon (2 ounces), cut into 1'-wide pieces 3 garlic clove

BON APPETIT INGREDIENTS 2 tablespoons plus ¼ cup olive oil ½ lemon 1 small onion, halved, plus 2 medium onions, chopped 6 garlic cloves, smashed, divided 2 bay leaves 1 cup dried chickpeas, soaked o

BON APPETIT INGREDIENTS 2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed red pepper flakes 2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into

BON APPETIT INGREDIENTS 1 3-inch cinnamon stick 1 teaspoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 1 teaspoon ground turmeric ¼ teaspoon ground cardamom 3 tablespoons oli

BON APPETIT INGREDIENTS 3 tablespoons olive oil, divided ¾ pound hot Italian sausage, casings removed 1 bunch Swiss chard, ribs and stems sliced into 1-inch pieces, leaves torn Kosher salt, freshly

BON APPETIT INGREDIENTS 5 tablespoons olive oil, divided, plus more for drizzling 4 garlic cloves, thinly sliced ⅓ cup panko (Japanese breadcrumbs) Kosher salt, freshly ground pepper 12 ounces bucat

BON APPETIT INGREDIENTS 1 bunch Swiss chard, ribs and stems separated from leaves 2 tablespoons olive oil 2 large shallots, thinly sliced into rings 2 garlic cloves, grated Kosher salt 2 teaspoons S

BON APPETIT INGREDIENTS 1 cup white grits (not instant) Kosher salt and freshly ground black pepper 1 cup whole skin-on almonds 1 large egg, beaten to blend 4 6-oz. trout fillets 2 tablespoons veget