Classically delicious with a fresh hint of summer, Lauren from our Events team walks us through making this juicy standby.
If you have a silicone muffin pan, use it here. It makes turning out these cheesy, vegetable-filled frittatas a breeze. Makes 10 to 12
This is a club you want to be a part of. Lindsay from our Communications team shows us how to spice up a classic standby.
A Spanish tortilla - layers of thinly sliced potatoes bound with egg, is traditionally cooked in a large skillet and cut into wedges. We like to make individual tortillas using a muffin tin. For these to cook properly, your potatoes must be very thinly sliced, which is why we recommend using a...
Braising is a great method for cooking Brussels sprouts; it helps retain their earthy sweetness, a nice play against the savory bacon. Frozen, already peeled pearl onions are a great time-saver during the holidays, but if you can only find fresh, simply drop the onions in a pot of boiling water...
Individual quiches lend a festive air to a weekend brunch. If you have any left over, wrap them tightly and freeze—reheated in the oven, they make a terrific quick dinner, paired with a green salad. Makes 12
Snappy green beans get party-ready with a sharp, mustardy dressing and a generous scattering of crisp bacon. Serves 8
Make this soup as part of a holiday menu or re-purpose use leftover sweet potatoes for a lighter meal the next day. Makes 2 quarts