frittata ala Sara Kate

Herb-Spinach FrittataI'm committed to having a Sara Kate kind of day. Sara Kate Gillingham-Ryan, that is. I was craving a frittata, which is a little weird because I never make frittatas. I've got nothing against eggs, by the way. In fact I make omelets all the time. But something about turning on the broiler gives me pause. Then I make an amazing recipe like this one from Sara Kate's book Good Food to Share (courtesy of the publisher), and I wonder why I don't make frittatas at least once a week. They come out of the oven bubbling and golden brown, aromatic with cheese, and what's more tempting than that?Herb-Spinach FrittataAbout this recipe, it's called Herbed Spinach and Emmentaler Frittata. I'll call my version Herbed-Up Frittata. You see, I didn't buy enough spinach, but the recipe calls for only a tablespoon each of chopped basil, thyme and parsley. Since I had to buy full bunches of all the fresh herbs at the market anyway, I went crazy with the herb measures. Don't even ask me how much basil I put in there because it was ridiculous. Of course it turned out great because Sara Kate's recipes are totally trustworthy, and because frittatas are so versatile. I love this book. The only downside of this recipe... I couldn't stop eating it.

a little summer potluck

NYC viewApril threw a little rooftop deck summer potluck over the weekend. Once I got a glance of this incredible view, I understood why. And once I heard about the foodies who were attending, I knew I couldn't miss it. I started book-marking recipes in my favorite cookbooks, first 15 recipes, then three, and finally these two which I made. Both of these recipes coincidentally come from gorgeous cookbooks published by my buddies at Weldon Owen, and as usual, I didn't pay for these books and am friends with the authors too, so keep in mind that I'm a little biased. That being said, these recipes were pretty amazing.Endive, Radicchio, Apple saladFirst up, a spectacular Endive, Radicchio, and Apple Salad from Good Food to Share by Sara Kate Gillingham-Ryan of The Kitchn. This is one of those stunning Williams-Sonoma books and perhaps you were lucky enough to pick it up in one of their stores already. If not, the book is due to be released everywhere else next month. Besides using my mandoline to julienne the apples, the only other change I made was to add extra bacon, and Sara Kate told me she was cool with that. The dressing is made from buttermilk and blue cheese, and trust me, you need to try this recipe.Roasted Cauliflower saladI also made Roasted Cauliflower with Pine Nuts and Raisins. My food styling isn't as pretty as the photo in the book, Cooking for Friends, but it's not fair to compare because authors Alison Attenborough and Jamie Kimm are professional food stylists. This is another gorgeous Williams-Sonoma book, but it's also available in bookstores now.  And you won't be worried about your food styling skills once you taste this dish. It's a little hard to see in the photo, but there are golden raisins (I added some extra because I love them) and toasted pine nuts. I forgot to add parsley at the end, but it was still delicious.Potluck tableribs by Savory Sweet Livingpopovers by Hungry RabbitI thought the potluck was a hit, even if it was insanely hot on the rooftop deck. Our hostess, April, made her own cured salmon. There was some great mac & cheese that someone brought, made by her boyfriend who happens to be a private chef... nice. Margaret brought her now-legendary ribs -- she said she makes it differently each time, but you can check out the master recipe here. The secret must be the guava jam. And Ken brought these killer cinnamon-sugar popovers. I've been out with Ken a few times recently, and he never shows up to a dinner without treats for everyone to bring home. He always claims it's a coincidence that he happened to be baking that day, but something tells me he's just a really generous guy. As for these popovers, let's just say that I ate two of them.  Okay, maybe two and a half.