One of the most exciting – and satisfying – things about assembling a frittata is the freedom you have to put things into it. This could encourage a penchant for cleaning out the refrigerator, but usually without sacrificing the success of the frittata itself (because of the extreme adaptability of the basic formula); that’s what happened this time. it was …

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It was a simple assignment: put together an uncomplicated meal with the first red peppers from the Greenmarket and some of the very fresh 16 eggs I had in the refrigerator at that moment. To make it more interesting, something more than that to which a frittata might otherwise aspire, I also had on hand some other fine ingredients, familiar and …

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This is the revisit of a frittata I had put together about a year ago.  What might have made it stand out a little this time, aside from an expected variation in the peppers I chose to incorporate in it, was the fact that I also included some beet juices which remained from a salad a part of a meal prepared a few …

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All of these three [very different] courses were entirely vegetarian. I’d call each of them a succès d’estime (there were only the two of us to bear witness, so I can’t make say there was any more general acclaim).  Most of the credit goes to the freshness and quality of the ingredients, and the simplicity of the treatments. …

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  This entrée was an improvisation.  I had the ingredients on hand, I had a lot of confidence in their quality, and I wanted to use them while they were still fresh. I should explain that the image should have represented a proper wedge (one quarter of the very juicy frittata), but it managed to attract some of …

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