This late-summer indulgence showcases a harvest of vegetables abundant from August until the end of September. Although you can buy these ingredients year-round, this frittata is at its best when made with ripe in-season produce. This recipe can be doubled, but don’t try to make more than two frittatas at a time or you’ll end up with runny, undercooked eggs. This is delicious accompanied by garlic toast. Serve with Potato Pancakes (page 213).
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.