Breakfast & Brunch

I love frittatas any time of the day. They make an elegant statement when served for breakfast and brunch. This...

At Molly’s Rise and Shine in New Orleans, chef Mason Hereford’s carrot marmalade yogurt breakfast bowl is bright and flavorful. I...

Cranberry, orange and pecan scones are perfect for breakfast or afternoon tea. Wrap these scones up in a cellophane bag...

I love frittatas any time of the day, especially this mushroom frittata made with duxelles a traditional french mushroom mixture....

This traditional French savory zucchini, herb, and parmesan cake can be served with aperitifs or as a light lunch with...

This broccoli and cheese frittata is seasoned with garlic, green onions, and smoked paprika. Frittatas are versatile and flexible...

Tapas are usually served as appetizers in bars and cafes across Spain. Spanish tortilla, a popular tapa made with eggs,...

Polenta with roasted vegetables combines my recipes for creamy, cheesy polenta and for roasted summer vegetables. The polenta with roasted...

Shrimp salad is such a classic. It is best when the ingredients are kept to a minimum and the sweet...

The delicate pale green tender asparagus spears are making their appearance in our gardens and at the market and are...

These savory spinach and mushroom pies are filled with veggies and cheese wrapped in a flaky, buttery crust.

Cool brisk fall mornings invite inspiration like these scones in the kitchen. I relish the luxury of joining friends after...