About Jane Sigal

Jane Sigal

Jane Sigal is a writer, recipe developer, teacher, and translator. She’s attended the L’École de Cuisine La Varenne. Her work has appeared in The New York Times, Saveur, Food & Wine, The Wall Street Journal, and other publications. She is the author of Bistronomy: Recipes from the Best New Paris Bistros. @janesigal

A round blue plate topped with rainbow chard salad, candied nuts, and creamy dressing.

Rainbow Chard Salad

This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with walnuts and cheese.