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Jessica Bard

  • Recipe

    Escarole, Apple, and Bacon Salad with Aged Gouda

    Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple…

  • Recipe

    Chickpea-Spinach Masala

    This vegetarian stew is fragrant with warm Indian spices like cumin, coriander, and turmeric. Mashing the chickpeas gives it a thicker texture. Serve with basmati rice or naan.

  • Recipe

    Penne with Smoked Ham, Peas, and Mint

    Fresh mint, a classic pairing with peas, brightens this creamy pasta dish.

  • Recipe

    Farfalle with Sausage and Fennel

    Cooking the links whole and then slicing (rather than trying to slice soft raw sausage) results in neat round coins that stay super juicy. Feel free to use chicken sausage…

  • Recipe

    Sausage, Potato, and Fennel Chowder

    Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving.

  • Recipe

    Charred Corn and Zucchini with Basil

    Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.

  • Recipe

    Corn on the Cob with Mustard-Maple-Thyme Butter

    Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it…

  • Recipe

    Smoky Corn Quesadillas

    There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness…

  • Recipe

    Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

    With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.

  • Recipe

    Couscous with Corn and Blue Cheese

    In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.