Swiss chard casserole with farfalle and cheeses from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 335) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shaved artichoke salad with pine nuts and Parmesan cheese; Fried artichokes azzurro

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lindalib on August 12, 2012

    We decided to make this recipe based on the notes left by previous members (thank you, lovely people.) A great way to use up lots of farm-fresh CSA vegetables and really, really good.

  • PatriciaScarpin on July 16, 2012

    Delicious - I used spinach instead of chard. Tasted great even on the following day, reheated.

  • Delys77 on October 31, 2011

    This was absolutely delicious. I used light goat cheese and it was still plenty creamy, and the flavour of the vegetable sauce was nice and earthy and classic.

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