Food Network Magazine, May 2015: The Color Issue

  • Potato-basil frittata

    Potato-basil frittata (page 30)

    from Food Network Magazine, May 2015: The Color Issue Food Network Magazine, May 2015 by Ina Garten

    • Categories: Egg dishes; Breakfast / brunch; Main course; Cooking ahead; Italian; Vegetarian
    • Ingredients: butter; potatoes; eggs; ricotta cheese; Gruyère cheese; basil
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Notes about Recipes in this book

  • Pasta primavera with peas, asparagus and kale

    • nicolepellegrini on January 03, 2019

      Nice and light pasta dish. Didn't have snap peas but used up some shredded brussels sprouts to keep with the green theme.

    • nicolepellegrini on May 03, 2021

      Made again using collard greens instead of kale, along with peas and asparagus. This is really so refreshing and light for a primavera, and it's great how it all comes together in one pot (plus blender or food processor) to save clean-up afterwards.

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  • Published May 01 2015
  • Format Magazine
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Hearst

Publishers Text

Food Network Magazine dishes out hundreds of recipes in every issue, plus the inside scoop on your favorite Food Network stars.