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Position an oven rack 3 inches from the broiler and preheat. Heat the oil in a large cast-iron skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes, resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes ...
In a 12-inch, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the scallions and potatoes and cook ...
Preheat the oven to 400 ĚŠ. Heat the olive oil in a 12-inch ovenproof skillet over medium- high heat. Add the potatoes, spreading them out, and season with 1⁄4 teaspoon salt.
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The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.
Preheat oven to 400° Fahrenheit. Whisk together eggs, whole milk, dijon mustard, salt and pepper. In a large oven-safe skillet over medium-high heat, heat extra virgin olive oil and add sweet ...
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Recipes for chicken paillard (sauteed chicken cutlets with mustard-cider sauce), and pan-seared shrimp with garlic lemon butter. Featuring an Equipment Corner covering cookware cleaners, a Tasting Lab on chicken cutlets, and quick tips for non-alcoholic white wine substitutes.