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Spinach Frittata
Take me to the lesson... Spinach Frittata A frittata is an Italian omelet that can be finished on your stovetop, or in your oven. I love this simple combination of ingredients. 8-inch skillet 1 tablespoon extra-virgin olive oil1 1/2 cups fresh baby spinach3 large...
French Omelet
Take me to the lesson... French Omelet A classic French omelet that can be filled, served with a sauce, or eaten plain. 8-inch skillet 2 large eggs2 tablespoons whole milk1/8 teaspoon kosher saltfreshly ground black pepper2 teaspoons butter1 teaspoon finely minced...
Mayonnaise
Take me to the lesson... Mayonnaise Stand aside Hellmans! Once you taste fresh mayo made from scratch, there's no going back. food processor 1 large egg1 teaspoon dried mustard1/2 teaspoon kosher salt1/2 teaspoon sugar1 tablespoon fresh lemon juice1 cup canola...
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Asiago Eggplant
Take me to the lesson... Asiago Eggplant Crisp on the outside, creamy on the inside. This is a lovely addition to an antipasti platter or a delicious side dish. 1/2 cup mayo1 tablespoon green onion -- minced (white and light green parts only)1 large eggplant -- cut...
Potato Chestnut Gratin
Take me to the lesson... Potato Chestnut Gratin The perfect combination of potatoes and chestnuts has never been better. 9x12 oval gratin dish 2 pounds medium yellow potatoes=====2 tablespoons unsalted butter1/3 cup finely chopped shallots4 cloves garlic --...