4.44 / 5 Stars | 12 Reviews
by FOODCHICK23
“A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.”
Low-Fat Recipes: Pink Grapefruit Sorbet
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Author Archives: artislyfe
An Unexpected Morning at Home — Weekend Meditation
The day had started with the most wonderful of ambitions: a road trip to the ocean, a short hike, a picnic, maybe even a visit to the apple farm on the way home. A little exploring, a little adventure, a perfect Saturday plan.
Maybe it was the morning fog or the chilly temperatures or the headachy and expensive breadth of our planning. Or maybe we just needed a quiet morning. But at some point we realized that we had lost our zeal and so we put down our elaborate escapes and stretched out on the couch. We were staying put.
Healthy Appetizers: The Best Fresh Tomato Salsa
Low-Calorie Recipes: New York Finger Lakes Chicken
Low-Fat Recipes: Collard Greens and Beans
Low-Fat Recipes: Collard Greens and Beans
4.66 / 5 Stars | 41 Reviews
by Melanie E.
“Caramelized onions, garlic, bacon, and cannellini beans add depths of flavor to collard greens.”
Artichoke Leek Frittata
Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.
The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.
Artichoke Leek Frittata
Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.
The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.
Artichoke Leek Frittata
Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.
The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.
Artichoke Leek Frittata
Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.
The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.