Oh snap. Breaking in my new cast iron skillet with this delicious zucchini, tomato and thyme frittata. My FIRST homemade frittata, and I don't think there's any turning back. Any tips on how to get all the moisture out of the veggies though? I cooked them before baking but maybe not long enough...
Mediterranean twist on turkey chili with chickpeas, ras el hanout and eggplant with a dollop of yogurt and herbed cornbread on the side
Roasted butternut squash with kale, shallots and maitake mushrooms over brown rice pasta for the win
6yr Upper West Side
The 3rd Ave Jumbo Shrimp Salad
6yr P.J. Clarke's