A creative cook needs only two methods of cooking leftovers, two master recipes that disguise those bits and pieces and presto-change-o them into something completely new and exciting. These days we might call them kitchen hacks, but these kitchen "tricks" been around forever: toss leftovers into a soup pot, or wrap them in eggs. Fold any leftovers into any basic soup or egg recipe, and you've got a reliably wonderful "new" dish to put on the table. And that is the genesis of this frittata. I started with a single slice of smoked salmon, and half an avocado. A large fennel bulb intended for something else gave up part of its outer stalk and a leafy frond, and added a bit of crunchy, anise undertone.... Read more →


For a few months last summer, I had physical therapy every week to get my new hips working. My husband Ted would drive me to the health center for my early morning appointments, and afterwards we'd treat ourselves to breakfast at the café downstairs. One time I ordered a bagel with smoked salmon, a mild herb cream cheese, and slithery wasabi honey vinaigrette that cascaded over the edge and all over the plate. The presentation wasn't great, but the combination of wasabi and salmon stuck with me, and I knew I had to recreate the flavors in a more organized way. Mission accomplished. This smoked salmon bagel is good enough to build an entire brunch party around it; you and your guests will be licking... Read more →


This sausage, pepper and mushroom frittata -- quick and easy to make -- takes inspiration from one of New England's favorite Italian-American sandwiches. It's a great combination that makes a filling main course. Read more →


For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites. Read more →


Serve this asparagus, mushroom and goat cheese breakfast casserole for brunch, or for dinner, or for a party. And if you don't have asparagus, use any vegetables in your market. Read more →


Oven-baked matzoh brei will liberate your from messy stove-top cooking, and you'll be making this baked egg and matzoh dish all year long. Caramelized onions add sweetness, or omit them for a more traditional egg breakfast. Read more →