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There’s nothing I love more than a breakfast recipe that can double as lunch or dinner fare, and this super-herby, substantial frittata does just that. We do a lot of very simple cheese frittatas around here, but recently before a weekend camping trip, I thought about making one that had a bit more heft to take on the ferry for lunch. I sliced some potatoes, found a little log of goat cheese in the refrigerator, and cut up all the herbs we had on hand. Before I knew it, a rather perfect frittata was born.

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It’s been a while since I was in college, but when it comes to care packages, I’m quite sure things haven’t changed very much.

A few favorite store-bought things are always nice, but the very best things will always be freshly made snacks and treats. They’re a nice reminder of home and help fuel late-night study sessions and tough exams.

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I’ll be completely honest: Being a food writer and photographer means my family is used to eating odd food at even odder times of the day. During the summer holidays, this is not much of an issue – my daughter will happily eat breakfast for dinner if I’ve been shooting pancakes in the bright afternoon light, or sit down for supper at 8 p.m. after I’ve taken advantage of the soft evening light to get a nicely shadowed shot.

But come September, the start of the school year means it’s time to get everyone back in a regular routine. I need a repertoire of simple meals that I can make within 45 minutes (at most!) with only a little planning and prep work. I always fall back on meals inspired by my ethnic background — things like quick curries, stir-fries in the wok, and bowls of lentil dal with easy roti on the side.

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You use it all the time, so it should come as no surprise that every once in a while your oven needs a good cleaning and some serious TLC. This isn’t a job any of us enjoy, but it must be done.

These smart and helpful tips come from five times we tackled truly grimy ovens. Ready to get cleaning?

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