Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...
Recently, a few readers have taken issue with our use of frozen spinach in recipes, suggesting that we should always call for fresh instead. To which I say: Why? The fresh equivalent of a 10-ounce ...
Fry the spring onions and garlic for a minute until fragrant. Add the spinach leaves and stir until wilted, then add the ricotta and parmesan. Transfer the pasta to the pan using tongs ...
The quickly cooked spinach is blitzed into a luscious purée ... We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published, according to you.
If you're craving the classic flavours of Lebanese fatayer sabanekh (spinach pies) but want a quicker, easier recipe, this cheat's version is perfect for you. Instead of making the traditional ...