Somewhere between a cake and a custard, a clafoutis has a magical array of flavors and textures that changes as you eat different parts of a slice.
Frittatas are easy but they aren’t foolproof. Overcook them and you have a sponge-y mess. There should be a good amount of heavy cream mixed with the eggs.
Frittatas aren't just for eggs anymore! This recipe adds savory smoked salmon, nutty gouda and plenty of herbs and scallions.
Brunchers won't have many more chances to enjoy Jeff Finch's chanterelle frittata. It's available only as long as foragers provide him with fresh mushrooms.
In addition to Daniel Orr's Brazilian recipes for the final days of the Olympics, we offer two more ways to prepare chanterelles with Chef Jeff Finch.
Jana Wilson introduces us to her 5-day-old Sicilian Buttercup chicks, Didi Emmons loves cooking wild edibles, and strawberry shortcake for dessert!
Thanks to weird summer weather, Chef Daniel Orr has already harvested pumpkins from his garden. He uses one in which to bake a chicken.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.
The first thing every student needs to have a good day is a healthy breakfast. Author Janet Poppendieck talks about what is right and wrong with school lunch.