If your budget looks anything like mine, you’ll be eating this a lot. This is an ideal way to use up the leftovers in your fridge. Since most items need to be cooked before going in a frittata anyway, leftovers are perfect candidates. Onion, zucchini, tomato, broccoli, cheese, ham, potatoes, chicken, rice, and pasta—anything goes. Be bold and expand your horizons. Don’t be afraid to venture beyond typical omelet ingredients. And if you don’t have enough leftovers, open a can of corn and chop up some corn tortillas and toss those in.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.