Call them frittatas or oven omelets, baking eggs with a sauté or filling is much easier than fussing with a traditional omelet. Instead of the gymnastics involved in cooking and rolling a perfect folded omelet out of the pan, you put everything together, put it in the oven and set a timer.
Heat the oven to 450ºF.
Although you can enjoy this salad at any time of year, I find that its refreshing crunch is especially welcome in winter, when the foods we (or at least I) eat tend to be of the rich, stick-to-your-ribs sort, such as stews and braises, or oozy baked pasta dishes.
If you cook no other potato recipe in your lifetime, you must try this one. A small amount of turmeric brings out the earthiness and somehow the sweetness of potatoes. This is kind of an upside-down potato casserole with the caramely onions on the bottom rather than the top. A final handful of crisp almonds takes these potatoes over the top.
The yams are best at room temperature and improve with several days in the refrigerator.
A beauty queen of the first order, this dish flies in the face of the old saying, "two peas in a pod." The truth is no two peas are ever the same.
A classic, very spicy Chinese dish that is usually made with minced meat and tofu, but this vegan version still delivers the punch that is associated with the original.
Dressing:
Dressing: