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), or you can use bagged baby spinach. You only need...
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 that tastes terrific cold.
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 omelets to the fields and eat them as a midmorning...
Author: Martha Rose Shulman