Recipe

This basic frittata recipe from longtime Sacramento chef and culinary educator Roxanne O’Brien is a great for beginners and satisfying

Craving a frittata, but can’t eat eggs? Try this vegan frittata, which uses chickpea flour instead of eggs. “This ‘V’

According to Chris Barnum-Dann, “You can use kiwi chile verde for a lasagna filling with lime pasta, Oaxaca cheese and

“I like to use a combination of a blackening spice I make with added brown sugar,” says chef Sydnor. “I

Yu-Tofu means “tofu in boiling water,” but this flavorful, flexible hot pot goes way beyond basic tofu.