This tasty frittata has a particularly pleasing texture, light and luscious like a soufflé on the inside, with lots of crust outside, especially when baked in a heavy cast-iron skillet. It’s an excellent brunch or lunch dish, served either warm or, if you want to make it ahead, at room temperature. And this lends itself to many tasty variations: simply fold into the rice mixture a cup or more of sautéed onions and peppers, cooked crumbled sausage, or cubes of Taleggio, before incorporating the whipped egg whites.
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.