This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.
Author: Martha Rose Shulman
Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color),...
Author: Martha Rose Shulman
Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata...
Author: Martha Rose Shulman
One of my favorite Provençal omelets is a sweet onion omelet, whose name in Provençal means "harvester's omelet." Workers would carry these types of...
Author: Martha Rose Shulman