Roasted Vegetable and Parmesan Frittata

Having roasted vegetables on hand means you can make a hearty frittata anytime. If you want even more spice in this brunch dish, which tastes just ...

Deviled Egg Salad

When I don't feel like stuffing deviled eggs, I still get to enjoy the taste by making this salad. It’s as good by the spoonful as it is sandwiched...

Mini Frittatas

These individual frittatas are great for brunch parties. Potatoes make them a satisfying main course that needs just a salad to become a complete m...

Saagshuka

Here's a two part recipe, first I make my version of saag (stewed and pureed greens), then cook eggs in the puree shakshuka style, before topping w...

Salad & Herb Frittata

Frittata is often a way to use up produce that is going bad. I take a different approach here, using sautéed herb and salad greens to build the bas...

Olive Oil Deviled Eggs

They’re a special thing, deviled eggs, and while they seem like a treat that someone took the time to make, at the end of the day, they’re really v...

Olive & Arugula Frittata

Frittata is probably one of the best ways to use anything in your fridge and any leftovers. It is a one pan dish and a crowd pleaser. I like to add...

Eggs in Purgatory

A classic Italian dish with a strange name. This comes together in a flash, and with almost no effort, freeing up your time to eat and enjoy the re...

Comapeño & Egg Salad with Smoked Salmon

Fiery comapeño chile wakes up the other ingredients in this salad. The dressing is a simple olive oil and lemon juice, with smoked salmon supplying...

Sourdough Dutch Baby

A pudding-pancake hybrid with a strange name, this dish might have been inspired by the German Pfannkuchen but is definitely American. My version c...

Easy Sauce Béarnaise

I've been a big fan of this sauce ever since I first had it as a kid. Rich eggs and butter with the zip of vinegar and the sweet and mellow flavor ...

Blackened Spinach Bread Pudding

I love bread pudding but am not always in the mood for something sweet. This recipe is inspired by a dish I had in New Orleans, and by Lior's pkail...