Normally, the frittatas I make for me and my family consist of eggs, garden vegetables and cheese, but I had leftover mashed potatoes in the fridge from the day before, so I decided to throw them in and tah dah--Mashed Potato Frittata!
One layer of creamy, cheesy deliciousness is good-but not good enough. So we made two. This mashed potato casserole will be the best-loved side at every holiday meal.
I developed this recipe when I was cooking for large groups of people. It's easy to make and gives you plenty of time to do other things while it's baking.
A Chicken Pot Pie is one of the most comforting meals around, but you rarely find it listed on a menu and I don't think I've ever been to a dinner at which one was served. Perhaps it's considered o...
This version subs in mushrooms for the traditional beef without losing a lick of flavor. So savory and juicy after a good simmer, mushrooms are a natural for this dish.
Marjoram is oregano's mild cousin. Crush the dried leaves to release their delicate flavor. For this recipe, use the largest shallots you can find; three large shallots should yield 1 cup of slices. Refrigerated mashed potatoes and broccoli complete the meal.Prep: 5 minutes; Cook: 14 minutes
This bacon, mushrooms, and lentils recipe is the ideal way to sneak veggies (mushrooms) and fiber (lentils) into your family's diet. The vehicle? Bacon.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
