Recipes

Mango, kiwi, coconut chips, and macadamia nuts top this luscious berry smoothie bowl.

Swiss chard — alongside mint and Greek yogurt — makes a basic vegetarian frittata so much better.

Give day-old croissants new life when you stuff them with lemon curd and cream cheese, and bake them in a cardamom-infused custard.

Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.

These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days — or for more than a few people.

Preparing a proper omelet is an essential cooking technique for culinary school students, cooks, and chefs. Here's how many skills the simple dish elicits.