Springtime is asparagus time in most parts of the world, so it's a perfect moment to make an asparagus and smoked salmon frittata recipe, which I've adapted from Tom Valenti's terrific new cookbook, You Don't Have to Be Diabetic To...
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I'm going to make this Frittata with Spinach and Cheese, adapted from Mario Batali's encyclopedic Molto Italiano, for Vicky's family today. Why not? It's perfect Mother's Day fare. It looks great, all golden brown and bubbly; it tastes great, all...
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I must admit I'm kind of a frittata freak in that I've never met a frittata I didn't like. This broccoli and cheddar frittata is another recipe I've adapted from Ellie Krieger's The Food You Crave. What I like about...
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The blue cheese adds the tang and the creaminess that elevate this Mark Peel and Nancy Silverton recipe to morning greatness, which I've adapted from one of my favorite brunch cookbooks, At Home: Two Chefs Cook for Family & Friends....
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I am going to start cooking more frittatas—they are quite affable about taking whatever leftovers you throw at them, without complaining. Meat, cheese, vegetables, the egg will wrap it all in its creamy self. With luck, it will taste fine...
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Though this twelve egg frittata, from the fertile culinary imaginations of Mark Peel and Nancy Silverton, is a great brunch dish, it can also easily be served throughout your Super Bowl gathering, because it's good warm, at room temperature, or...
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