Watch Rachael show you how to make a quick and easy BLD frittata with thinly sliced cabbage, potatoes + cheese wrapped in crispy ham. I found fame as an ’80s rock star. Now I'm fighting to get my ...

I love this recipe because of its versatility but also because it keeps well in the refrigerator for a week and in the freezer for over two months, and it reheats really well, too. Frittata is the ...

Renowned chef Lidia Bastianich joins TODAY with two delicious holiday brunch recipes that are perfect for Easter. Impress your guests with a ham frittata to start and finish up the meal with an olive ...

Cook the vermicelli in 4 quarts of boiling, salted water until al dente. Drain and transfer the pasta to a large bowl and stir in 4 tablespoons of the butter, cheese and salt and pepper. Set aside. In ...

Frittata is the quintessential Italian food, not only for breakfast or brunch, but topped with a salad, it makes a great lunch or a light dinner. And if there are any leftovers, turn them into great ...

Preheat oven to 400°F. Coat an 8-inch square baking dish with nonstick cooking spray. In a medium bowl, whisk eggs and milk until well combined. Add remaining ingredients; mix well. Pour into baking ...

Heat 2 tbsp oil in a 24cm frying pan with a heatproof handle over a medium heat, add the onion and fry for 5-6 minutes, stirring frequently. Add the potatoes and cook for a few minutes more, turning, ...

Restaurateur and best-selling cookbook author Lidia Bastianich is stopping by TODAY to share a few of her favorite festive Easter recipes. She shows us how to make a meaty lamb stew with squash, a ...