Israeli Couscous and Spicy Herb Paste Frittata

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Israeli Couscous and Spicy Herb Paste Frittata Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut … Read more on New York Times

The year's best recipes Wooden skewers are recommended instead, but they should be soaked first to make them less likely to char on the grill. Per serving: 560 calories; 47g fat; 7g saturated fat; no cholesterol; 11g protein; 23g carbohydrate; 19g sugar; 1.5g fiber; 1235mg … Read more on

Year's best new restaurants a diverse bunch Chef de cuisine Ryan McIlwraith features four family-style plates that can include a whole grilled branzino ($ 30), boned and butterflied on a wooden cutting board with castelvetrano olives, an olive oil sauce, chiles in vinegar, and a grilled Meyer … Read more on San Francisco Chronicle

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