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Breakfast Strata Primavera

Photo by Sreal Boruchin   This recipe takes the popular breakfast bake in a lighter direction, yet it enhances the strata’s appeal with a burst of colorful spring vegetables — sweet peas, asparagus, shredded carrot — plus umami-packed sun-dried tomatoes and a whisper of fresh tarragon. The strata is ideal for serving a brunch crowdRead More

Breakfast Strata Primavera

Photo by Sreal Boruchin   This recipe takes the popular breakfast bake in a lighter direction, yet it enhances the strata’s appeal with a burst of colorful spring vegetables — sweet peas, asparagus, shredded carrot — plus umami-packed sun-dried tomatoes and a whisper of fresh tarragon. The strata is ideal for serving a brunch crowdRead More

Eggs Florentine in Tomato Cups

Photo: Goran Kosanovic for The Washington Post   This Eggs Florentine recipe transforms everyday ingredients into a dish that feels truly special and luxurious. Tomatoes are hollowed out to become beautiful, edible serving cups, partially filled with a healthful yet decadent-tasting quick creamed spinach. Then each is finished with an egg and cheese, and bakedRead More

Episode 2-5
RAW VS COOKED

Episode 5: RAW VS COOKED Raw foods are on hot now. But cooked foods have unique benefits too. Let Ellie suss out the facts from the hype for you.

3-Ingredient Tomato Sauce

This sauce is a mash-up of Marcella Hazan’s famous buttery tomato sauce and the olive oil based sauce my friend Maria’s Nonna used to make. It never fails to amaze me how a few simple ingredients can add up to something so tasty.  Note: for my three ingredient recipes, I consider oil, salt and pepperRead More