Rainbow chard with lemon, fennel, and Parmigiano from Fine Cooking Magazine, Dec 2009/Jan 2010 (page 54) by Bruce Aidells and Nancy Oakes

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

Accompaniments: Herb-and-salt-crusted standing rib roast with morel sauce; Cauliflower soup with Marcona almond and piquillo pepper relish; Crushed potato and watercress cakes; Roasted goose with brandied prune stuffing and red wine gravy

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.

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