While one can't exactly be disappointed by a vegetable, spinach's disappearing act when cooked is trying. Alex Guarnaschelli ...

It is apparently very easy being (er, cooking) green if you’re a New York Times Cooking reader, as demonstrated by Melissa ...

They’re also easy to make ahead and packed with spinach and cottage cheese, ready to power you through the day.

Think of this spinach frittata—with its greens, chives and custardy eggs—as a simple alternative to omelets and crustless ...

These cheeses enhance the flavor of spinach and we explain why they work and how to take advantage of each combination to ...

I usually use ground nutmeg from the supermarket. I've also grated fresh nutmeg, which is so fresh and fragrant. The best ...

2 pounds bunch spinach, or 2 10-ounce cellophane packages spinach 3 tablespoons extra virgin olive oil 5 garlic cloves, peeled Salt Freshly ground black pepper Wash the spinach (see washing tips below ...

08:47, Tue, Oct 21, 2025 Updated: 08:50, Tue, Oct 21, 2025 Eating your greens might not be your favourite but with this cooking hack, you can make your spinach taste so much better. Spinach can be ...

Stalks first. I tend to leave the stalks on if they are thin and tender but I always remove the fat, longer ones as they are inclined to be a bit stringy even though the leaves themselves might be ...