This is one of my go-to recipes that I serve when the vegetarian branch of the family visits. It’s an Ina Garten frittata recipe that yields a delicious one-dish breakfast dish, but accompanied by a ...

Preheat oven to 375 degrees. Line a baking pan with foil. Place red onion, red bell pepper, zucchini, and chopped potatoes on foil and drizzle with 2 tablespoons of olive oil. Salt and pepper. Put in ...

When I have leftover roasted vegetables, this frittata is sure to make an appearance at some point in the day, served hot for lunch or dinner, or at room temperature for pop-in guests in the evening.

In many ways, I prefer the days after Thanksgiving to the holiday itself. Rather than jump into gift shopping madness, for me it’s a time to relish memories of the feast and dig into my refrigerator ...

Pour butter-brown sugar mixture into prepared baking dish. Whisk heavy cream, eggs, vanilla and cinnamon together in bowl ...

Chad Kirtland with Rouses Markets shares an egg dish packed with summer veggies and two kinds of cheese for a satisfying breakfast or “breakfast for dinner”. 1. Preheat the oven to 350. 2. Grease a ...

This is my kind of salad. It has a little of everything — greens, grains, veggies and cheese! All of the components can be made in advance, making this my go-to meal prep lunch. I love me a frittata!

This is one of my go-to recipes that I serve when the vegetarian branch of the family visits. It’s an Ina Garten frittata recipe that yields a delicious one-dish breakfast dish, but accompanied by a ...

When you find vegetables in your fridge leftover from a big gathering or a small, picky eater, there's an ideal way to craft them into a meal fit for both the adventurous and the thrifty. When I have ...