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Nov 13, 2011 08:02 AM

Looking for an old recipe from Gourmet mag... Cod, swiss chard, pepper

I can't find this recipe anywhere.

It was published in Gourmet in the 80s or early 90s, in that section they used to have where they had a recipe, and then another recipe that made use of the leftovers. I believe the name of that section was "Twice as Nice."

The main ingredients were cod, swiss chard and red peppers. (This isn't the canelloni recipe they have on epicurious; it was not a pasta recipe.)

Just posting in the off chance that someone here knows this recipe...

thanks in advance,


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  1. Here are some possible way to find it (realize they are somewhat obvious, but you never know)

    *maybe this was featured in one of the older editions of the Gourmet cookbooks, perhaps available at your local library.

    *general google search with description you posted above

    *not sure how much time you spent searching on epi but perhaps play around with the specific search; I've found it has sometimes taken me several times on epicurious to get the right result appear

    Good luck

    1. Yes, but you could use the two recipes on epicurious and and omit the Cannelloni ...
      For those who might like to try that:

      As Alton Brown suggests, "play with your food".

      1. i'm almost positive it had to be this cod recipe:

        to be served with this:

        i know you said it wasn't the cannelloni recipe, but according to the following links, the "Twice As Good" column on cod that appeared in a 1993 issue of Gourmet started with the cod recipe, and then using the leftover cod with the chard & peppers you could make the cannelloni...

        2 Replies
        1. re: goodhealthgourmet

          Eureka!! That's the one!!!!
          Now I see what happened--I had forgotten the cod and the pepper/chard were not in the same recipe. Wow. Thanks everyone for your suggestions. It did bother me to remember this recipe and not be able to find it anymore.
          Thanks again!

          1. re: Rina S

            i had a feeling :) as Pepin likes to say, happy cooking!