This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
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Sheet Pan Bread Stuffing with Sausage + Spinach
Since stuffing rarely appears separate from Thanksgiving, it’s an inherently nostalgic and meaningful dish. I bake my stuffing on a sheet pan so the crispy-to-soft ratio is basically one to one.
Carole Peck’s Cauliflower and Raisin Flan with Orange Miso Vinaigrette
Faith’s been ordering the Cauliflower and Raisin Flan at Carole Peck’s newly refurbished Good News Restaurant & Bar for years. Carole tells us it’s one of those dishes she simply can’t take off the menu, regardless of season.
Three No-Flip Omelets
Omelets are hard to flip—or worse, a devil to roll out of a small skillet and onto a plate the way chefs do. But with a waffle iron, you can make one in minutes, lose the flip problem, and end up with an omelet that is set on both sides without any fuss. In fact, […]
Zucchini Crust Breakfast Pizza with Arugula & Sweet Peppers
A zucchini crust is too good to pass up, especially as used in this breakfast pizza. Unlike a cauliflower crust, zucchini crust is firmer and doesn’t break up as easily, so you get a more dough-like consistency.
Autumn Brussels Sprouts Quiche with Sweet Potato Crust
My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.
