ニューヨーク・タイムズのインスタグラム(nytimes) - 11月5日 05時33分

Looking for a weekend project? Try a new take on the classic French tourte aux blettes, a signature dish from Nice made with abundant Swiss chard, raisins, pine nuts, Parmesan or Gruyère, sugar and apples. @nytfood's variation shifts the ingredient balance, using twice the apples and a third of the Swiss chard leaves called for in classic recipes. @andrewscrivani photographed this #pie for @nytfood. Visit the link in our profile to get started on the #recipe.

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