More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
- large eggs
- half-and-half
- Table salt and ground black pepper
- olive oil
- Table salt and ground black pepper
- olive oil
- Salad
- Table salt and ground black pepper
- minced fresh thyme leaves
- Dijon mustard
- balsamic vinegar
- lemon juice
- olive oil
- Dressing
- Shaved Parmesan cheese for garnish
The test kitchen prefers the hearty strands of egg-enriched fettuccine usually sold in 12-ounce boxes. We found that you need to salt the water used to cook the pasta and vegetables quite heavily to make sure they emerge nicely seasoned.
- unsalted butter
- Table salt and ground black pepper
- heavy cream
- frozen peas
- lemon juice
- thinly sliced fresh basil
Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted more flavor and more mushrooms.
- vegetable oil
- unsalted butter
- minced fresh thyme leaves
- dry Marsala
- Table salt and ground black pepper
To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.
- olive oil
- Table salt and ground black pepper
- minced red onion
- balsamic vinegar
- minced fresh parsley leaves
- extra-virgin olive oil
- Table salt and ground black pepper
Marinating the onions in the hot vinaigrette mellows their flavor. These beans pair nicely with our Turkey Cutlets with Cherry Sauce.
- red wine vinegar
- sugar
- Table salt
- extra-virgin olive oil
- minced fresh tarragon
- Ground black pepper
A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.
- asparagus
- extra-virgin olive oil
- Zest of 1 lemon