Think of frittata as an Italian cousin to the French omelet, with a few notable differences.
Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together from the start and then bake them together in one dish. It’s a little like an open-faced omelet that can feed the whole family!
This recipe is brought to you in partnership withChefSteps.
It seems like a magic trick: take a cheap, tough cut of beef, like a top round roast or a chuck roast, cook it for twenty-four hours without peeking, and Abracadabra! Now it’s suddenly filet mignon.
But it’s not magic — this is sous vide cooking!
For the past few months, I’ve been playing around withJoule, an immersion circulator from ChefSteps used for sous vide cooking, and I have slowly found myself won over by this new way of cooking. Have you ever heard of sous vide cooking? Or tried it yourself?
Sangria is one of those things that you hardly need a recipe for – or even a particularly good red wine!
I do have a few slight twists I like use for my own sangria recipe. I like to add berries, like blueberries, raspberries, or strawberries. While apples and oranges are more traditional, I find berries infuse more flavor and color into the wine.
A couple of years ago, I had a major bumper crop of zucchini. I found a million ways to eat it and cook with it, but this simple meal of shrimp with zucchini noodles and lemon-garlic butter was one I went back to again and again.
My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine to make and share with “the people on the website.”
A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on.