These small frittate make a wonderful appetizer cut in wedges and served at room temperature. Or serve one per person as a nice lunch dish. We always thought they were best made in the springtime, when nettles, fennel fronds, young shoots of wild asparagus, or ramps could be gathered in the fields. But if you are more city-bound, you can infuse the eggs with fresh thyme leaves, parsley, and chives, which you can get year-round.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like coconut lentil soup and chicken stroganoff.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.