Podcasts about Frittata

Promise & Possibilities Anything seems possible at the start of summer and in this first episode The Simple Things' Editor Lisa Sykes and Wellbeing Editor Rebecca Frank use their imagination to explore what a ‘could-do week' looks like, find ways to make bank holiday journeys more bearable and the joy of being a regular, as well as making the most of elderflowers and roses and passing on some creative first aid. If you are in the UK, you can choose an immediate start subscription to the The Simple Things and receive the current issue straight away. Or buy current and back issues hereEditing and music by Arthur Cosslett. On the blogRhubarb and rosewater tarthttps://www.thesimplethings.com/blog/2016/4/13/recipe-rhubarb-and-rosewater-tart-with-cardamom-and-honey-cream?rq=rose Elderflower champagne recipehttps://www.thesimplethings.com/blog/2014/06/06/recipe-elderflower-champagne?rq=elderflower%20 Rose petal and strawberry sandwicheshttps://www.thesimplethings.com/blog/silly-sandwiches?rq=rose%20petal To readExtra Mile guides to Delicious Alternatives to Motorway Services, Coastal cafes and Farm shopsWild Swimming Hidden Beaches by Daniel Start (Wild Guides) Creative First Aid by Caitlin Marshall and Lizzie Rose (Murdoch Books)  In The Simple Things From the May issue  (155) Respect your elders – plan an elderflower foraging session then make cake, cordial and much more… The joys of being a regular – why revisiting regular favourite places results in so many happy returnsBuy the May issue here From the June issue (156)Could-do week – shake up your week to make time for the things you enjoy every dayThe Longest Day microfiction competitionBuy the June issue at picsandink.com from 23 May and on the newsstand from 28 May.  From The Simple Things Anthology Volume 4: A Year of CelebrationsPushbike picnic : Vegetable crisps, three cheese & herb savoury muffins, Italian focaccia pressed sandwiches, apricot, blueberry and almond energy bars.  Back garden campout featured in August 2021 issue (110) with Paprika & Parmesan Popcorn, Campfire Tacos, Frittata, Kohlrabi Slaw, Bean Salsa and Chipotle Mayo with  Puffed Quinoa fridge cake. Plus Raspberry French Toasties and skillet granola for breakfast

In this week's episode we take a look at the all-around-wonderful Australorp chicken. We also chat about creating a permaculture poultry habitat for your birds, share our recipe for a Sour Cream and Onion Potato Chip Frittata, and find some retail therapy with Raintree Nursery. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link for 10% off!https://tidd.ly/3Uwt8BfChicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Sour Cream and Onion Potato Chip Frittata - https://coffeewiththechickenladies.com/?page_id=5124&preview=trueRaintree Nursery - https://raintreenursery.com/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Quando venite a trovarci siamo davvero felici...e si sente!Mary Jo e Paolo Bracalenti insieme agli ascoltatori Francesco, Cinzia e Leonardo

This week Zorba and Karl discuss the implications surrounding the recent measles outbreak, and they discuss how fruit, fiber, dairy and caffeine are linked to lower risk of tinnitus. Plus, they share a delicious recipe for a Spring Frittata.

This week Zorba and Karl discuss the implications surrounding the recent measles outbreak, and they discuss how fruit, fiber, dairy and caffeine are linked to lower risk of tinnitus. Plus, they share a delicious recipe for a Spring Frittata.

ROMA (ITALPRESS) - Cime di rapa, uova, prezzemolo e un filetto di alici: pochi ingredienti per una frittata gustosa, sana e perfetta anche per chi vuole mantenersi in forma. A raccontare la ricetta, semplice e ricca di sapore, è Rosanna Lambertucci nella nuova puntata di La Salute Vien Mangiando.sat/mrv

Aquí tienes una lista variada de ideas para desayunos y meriendas saludables, fáciles de preparar y aptas para niños y adultos, que van más allá de lo típico:Desayunos y meriendas portátilesMini muffins saludables: Hechos con harina integral, plátano, zanahoria rallada o calabacín, y endulzados con dátiles o un poco de miel.Rollitos de tortilla: Tortilla de huevo rellena con aguacate, queso fresco y espinacas, enrollada como un wrap.Tortitas de avena: Prepáralas con avena, plátano, huevo y un toque de canela; se pueden llevar envueltas para comer fuera.Barritas caseras: Mezcla copos de avena, mantequilla de almendra, dátiles triturados y chocolate negro en trocitos, hornea y corta en porciones.Bocadillo de pan integral: Con crema de cacahuete y rodajas de plátano o con hummus, tomate y pollo desmenuzado.Snacks dulces y energéticosBolitas energéticas: Mezcla avena, cacao, crema de avellanas y un toque de miel o sirope, forma bolitas y enfría.Crackers de avena y fruta: Tritura avena con manzana rallada, forma galletitas y hornea.Smoothies para llevar: Congela frutas troceadas (mango, fresas, plátano) y mézclalas con leche o bebida vegetal justo antes de salir.Chips de fruta deshidratada: Manzana, plátano o mango en rodajas horneadas o deshidratadas hasta que estén crujientes.Alternativas saladasPalitos de zanahoria y pepino con hummus: Incluye un dip de hummus clásico o de remolacha en un recipiente pequeño.Queso en taquitos: Acompañado de uvas o tomate cherry.Wraps de lechuga: Usa hojas grandes de lechuga como base, rellénalas con atún, queso fresco, tomate y rúcula, y enróllalas.Crackers integrales con aguacate: Espolvorea un poco de semillas de chía o sésamo por encima.Tortitas de maíz o arroz: Untadas con guacamole o queso fresco y pavo.Opciones con cereales y legumbresOvernight oats: Avena remojada en bebida vegetal con un toque de cacao y trocitos de fruta (puedes añadir crema de frutos secos para más energía).Galletas de garbanzo: Masa hecha con garbanzos cocidos, crema de cacahuete y chocolate negro triturado, horneadas como galletas.Granola casera: Mezcla avena, frutos secos, coco rallado y miel, tuéstala y acompaña con leche o yogur.Ideas con proteínasHuevos duros rellenos: Con guacamole o una mezcla de yogur natural y atún.Mini brochetas de pollo y verduras: Pequeñas piezas cocinadas al horno o en sartén.Crepes de avena y queso fresco: Rellénalos con pavo y rúcula.Otros snacks creativosBatatas chips: Rodajas finas de batata horneadas con especias.Tostaditas de plátano: Corta un plátano en láminas largas y úntalas con crema de almendra o avellana.Pudin de chía: Mezcla semillas de chía con bebida vegetal y deja reposar; añade frutas o un toque de cacao.Sándwich de manzana: Dos rodajas de manzana con crema de frutos secos y un poco de granola entre ellas.Pizzas de arroz: Usa tortitas de arroz como base, úntalas con queso fresco y añade tomate, orégano y un poco de jamón serrano.Inspiración internacionalOnigirazu: “Sándwich” japonés con alga nori, arroz, aguacate y proteína (pollo, tofu, etc.).Pan de pita relleno: Con queso feta, tomate y pepino.Empanadillas al horno: De espinacas y queso ricota o atún y verduras.Frittata de verduras: Porciones pequeñas de tortilla al horno con calabacín, espinacas y queso rallado.Conviértete en un seguidor de este podcast: https://www.spreaker.com/podcast/comiendo-con-maria-nutricion--2497272/support.

Sepp Gmasz -Mit seinem Engagement und umfangreichen Wissen bereichert der Volkskundler seit vielen Jahren die Volkskultur im Burgenland. In der Mahlzeit Burgenland Küche kredenzt er: Frittata variabile.

Given how successful a Spanish tortilla is served as a panino, we thought we'd try it with another open-faced omelet: the Italian frittata. No surprises here-it works beautifully, too. In fact, when it comes to the perfect example of room-temperature food, there may be no better example than the frittata. Serve it as suggested below or in larger pieces for a superb brunch, late-morning breakfast, or late-evening snack.A preparation note: While there are few ways to use leftover roasted potatoes that we can recommend, this recipe happens to be an exception. They work deliciously here.

From the depths of her hot, steamy kitchen Gail produces a winter treat in the form of Robillita - a tasty nourishing soup. Then, more suited to breakfast, a Green Goddess Frittata, topped with courgette flowers followed by Baked Tamarillos and all rounded off with a Banana Brittle Upside Down cake. An intriguing mix of foreign words and flavours. Not so the music, just a simple melody about cooking an omelette. Presented by Gail Hall with co-hosts Peter or Catherine, Gail presents a wide range of recipes from the decadently delicious through to gorgeously healthy eating. She LOVES, and is a little obsessed with, collecting recipes.

Wait, what's a Financial Griot?The Financial Griot is a play on two words (Finance + Griot) that hold significance in closing the wealth gap while embracing our differences. Alainta Alcin, Lovely Merdelus, and Lawrence Delva-Gonzalez give their take on current events relating to your personal finances and wealth mindset. Features in the New York Times, Bankrate, and other publications, the hosts share the stories that others don't. Stories about growth, opportunity, and even Wars. Beyond that, we tie it back to how it reflects on your finances. Specifically, we teach you how to become financially literate, incorporate actionable steps, and ultimately build generational wealth.Can you imagine being a Millionaire in 20 years or less?Yeah, it's possible. Eighty percent of millionaires are the first generation, which means they didn't come from wealth. We teach you how. Join a community of subscribers who welcome a fresh take on money.So there you have it, The Financial Griot, or TFG for short. The hosts amassed over $3 million in wealth in about eight years and are on track to retire early. We will gladly share the secrets if you want them since the opportunity is abundant and Win-Win.Find the TFG Crew Hosts on Instagram: Alainta Alcin - Blogger, Travel and Money Enthusiast https://www.linkedin.com/in/alaintaalcinLawrence Delva-Gonzalez, Financial Foodie and Travel Blogger @theneighborhoodfinanceguyLovely Merdelus - Entrepreneur and Small Business Growth Specialist @lovelymerdelus

​When the gardens are producing everything all at once well...ya gatta frittata! We give you the outline so you can customize your frittata to your needs and use whatever vegetables you like!Written RecipeHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, we spotlight the rare and beautiful Ayam Cemani. We take a closer look at Vitamin D and all of the ways your chickens need it and can get it. We share our recipe for delicious potato frittata, and find some retail therapy with chicken wheelchairs.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Nutrena World Layer Feedshttps://nutrenaworld.com/products/poultry/Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Roosty'shttps://amzn.to/3yMDJECONourish Calci Wormshttps://econourish.co.uk/Potato Frittatahttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/potato-fritatta/Chicken Therapy Chairshttps://chickentherapychairs.weebly.com/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladies Support the Show.

Dwieście dwudziesty szósty odcinek z szybkiej serii ESPRESSO, w którym poznasz wyrażenie NON RIGIRARE LA FRITTATA, czyli "nie obracaj kota ogonem".Marzysz o nauce włoskiego?Sprawdź mój kurs WŁOSKI START: www.wloskistart.pl

Went to a school hall for the day to hear Adam Bloom discuss comedy. Also opening about stomach aches. Basically. --- Send in a voice message: https://podcasters.spotify.com/pod/show/eveningalmanac/message

Happy Wednesday! While Joel is doing Eurovision, Ricki and Tim are pumped after a game of shooting hoop (yes, one hoop) and ready to go... let's do this! Actually, someone throw them an aeros-hole can of deodorant before they get into things. Are you a real life goth? This lady is aiming to bring goth darkness back and has got some spooky shieeettt in her place. Speaking of spooky, Ricki decided it was a good idea to show Blackers photos of her uterus! What are you allergic to? This woman is allergic to water - and the condition is a real tongue twister. We think Blackers is allergic to his bomber jacket that Ricki recommended him to buy.  Some Florida mum got married while giving birth. A woman locked her jaw. And someone got mistaken for a famous country singer. It's all a bit wild today. Before you jump in, Sam Fischer stopped by to a play game on the Wednesday Wheel and gave us some TEA on how P!nk felt about 'The Eras Tour' happening the same time as her tour in Australia. Alright, cue 'Cheerleader' by Omi for Ricki and let's go!  See omnystudio.com/listener for privacy information.

Looking for the perfect brunch dish for spring entertaining that will impress guests AND can be made ahead of time? This week, we're replaying a fan-favorite episode where we share the secrets to making memorable frittatas and egg casseroles, including the frittata that forever changed the way Sonya thinks about baked egg dishes. You'll learn:Which straightforward ingredients go into creating a luscious brunch dish that takes flavors to the next level, and can be made ahead of time for easy hosting. A simple ratio that yields the most luscious baked eggs. Tips on how to swap out different herbs depending on what you might (or might not!) already have in your fridge or garden.If you're looking for a swoon-worthy brunch dish that will have your guests begging for the recipe, tune into this episode about frittatas and egg casseroles! ***Links to from this week's show:Lauren Chandler's reference recipes + her notes about the frittata:Bon Appetit's - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to AvoidLauren adds: “This was the jumping-off point. They say any dairy, but I used 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”Kari's family's Breakfast CasseroleMelissa Clark's Green Strata with Goat Cheese and HerbsMarcella Hazan's Bolognese RecipeThe kind of quiche Sonya grew up with, from Peas Love & Carrots***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Fresh eggs don't have to be refrigerated...We talk about some random Easter stuff and Easter outfits. Also, just random stuff in general. Imagine that! Tune in and find out! 

We talk Quiche, Frittata, and Strata – What’s the difference? // Claire Hansen, General Manager at Neb Wine Bar & Café is here to is here to talk about our sweet new joint // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring desserts // We go deep on Easter dinner with Ham, Scalloped potatoes, and Spring Veggies!

Mike and Al catch up in the micro camper of dreams and chat spring sowing, tomatoes and tools.

In dieser Episode habe ich das Vergnügen, die hinreißende Graciela Cucchiara zu begrüßen. Die gebürtige Argentinierin mit italienischen Wurzeln ist in München und weit darüber hinaus für ihre authentische Mamma-Küche bekannt ist. Graciela, eine leidenschaftliche Autodidaktin, lässt sich bei der Zubereitung ihrer Gerichte von Bauchgefühl und Herz leiten. Ohne eine klassische Kochausbildung verzaubert sie ihre Gäste durch ihre Hingabe zu hochwertigen Lebensmitteln und ihre beeindruckende Leidenschaft für Aromen und Gerichte. Bekannt wurde sie einem breiten Publikum durch ihre Auftritte in Kochshows wie "Kitchen Impossible" und "The Taste". Die Wurzeln ihrer kulinarischen Reise reichen bis in ihre Kindheit zurück, als sie mit ihrer italienisch-stämmigen Großmutter traditionelle Gerichte für die Familie zubereitete. Diese prägenden Erfahrungen legten den Grundstein für Gracielas Liebe zu authentischen Lebensmitteln, geprägt von den Mammas und Nonnas ihrer Familie. Doch Graciela Cuuchiara folgte nicht dem klassischen Weg zur Köchin. Ihre Karriere hatte stattdessen vielfältige Abzweigungen, darunter Tätigkeiten als Musiktherapeutin, Klavierlehrerin und Grafikdesignerin, bevor sie sich vor etwa 17 Jahren ganz der Kulinarik verschrieb. In München begann sie in ihrer "Kochgarage", wo sie fast ein Jahrzehnt lang unzählige Kochevents für Unternehmen veranstaltete. Heute betreibt sie die "Alimentari da Graciela" an gleicher Stelle, einer ehemaligen Käserei, in der sie neben Feinkost, Spirituosen und Weinen auch Events anbietet. Dabei verzichtet sie bewusst auf komplizierte Rezepte und das Abwiegen von Zutaten – eine Waage sucht man in ihrer Küche vergeblich. Für Graciela stehen das kulinarische Gespür, viel Gefühl und eine gute Nase im Mittelpunkt ihrer Kochkunst. Und wer in Gracielas Alimentari einen exklusiven Einkauf tätigen und sich von ihr ausführlich beraten lassen möchte, bucht dieses Erlebnis ganz einfach auf ihrer Webseite. In dieser sehr amüsanten Episode teilt Graciela ihre Lebensgeschichte mit uns, ihre Faszination fürs Essen und ihre Liebe zum Kochen. Sie erzählt von ihrem ersten TV-Auftritt in „The Taste", ihrer Freundschaft zu Tim Mälzer und ihrem Treffen mit Jamie Oliver. In diesem kulinarischen Gespräch, begleitet von nordischen Snacks, von Kieler Sprotten über Deichkäse bis hin zur Algenbutter, verrät sie uns auch das Geheimnis ihrer Innereien-Lasagne "Vincisgrassi", an der schon Sternekoch Sven Wassmer fast verzweifelte, und erklärt, wie man eine köstliche Frittata zubereitet. Alle diese köstlichen Details sind übrigens auch in ihrem aktuellen Kochbuch "Mamma Mia" nachzulesen. Viel Spaß beim Zuhören! Links zu dieser Episode: Alimentari da Graciela - Webseite: www.alimentaridagraciela.com Graciela bei Instagram: www.instagram.com/graciela_cucchiara Foodtalker bei Instagram: www.instagram.com/Foodtalker_podcast Diese Episode wird präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack https://www.der-grosse-guide.de CUCINARIA - der Küchentempel: Das Fachgeschäft für Küche, Kochen und Kaffeekultur in Hamburg https://www.cucinaria.de

Hands up if the episodes with recipes make you hungry! Mrs Whitehall has another budget busting recipe this week, with a few meanders, avenues and alleyways thrown in by Mr Whitehall. Make sure you're subscribed! You can email your questions, thoughts or problems to TheWitteringWhitehalls@gmail.comThis episode contains explicit language and adult themes that may not be suitable for all listeners.Please review Global's Privacy Policy: https://global.com/legal/privacy-p

Left-over veggie frittata with tomato chili jam: Cook time: 20-30 minutes Prep time: 5 minutes Serves: 6 minutes 6 cups left-over roasted veggies 2 cups baby spinach leaves 4 eggs 1/2 cup milk 1/2 cup budget cheese, grated 1/2 tsp sea salt Cracked pepper Touch of sunflower oil Tomato chili jam: 1 x 400gm tin tomatoes 2 fresh chili 1/4 cup red wine vinegar 1/4 cup caster sugar Pinch salt Garnish: Baby spinach leaves Pre-heat oven to 180*c. Combine the eggs in a bowl along with the milk, salt and cracked pepper. Mix with a fork until well combined. Add in the roasted veggies and cheese. Lightly oil a cast pan or roasting tray with the oil and pour the veggie mixture in. Place into the oven for 20 minutes. After this time, check the doneness, remove when the frittata is firm to touch. For the jam, combine all the ingredients together in a small saucepan and place onto heat. Once bubbling turn down to a simmer. Reduce by 1/2. Once the bubbles have slowed down and become bigger, remove from the heat and place into a small bowl to cool. Slice out a good wedge and serve alongside the chili jam and some baby spinach leaves. LISTEN ABOVESee omnystudio.com/listener for privacy information.

It's our first episode in November: where it's too early for Christmas decorations but not for Christmas movies! Our first Holiday Movie is Christmas Cottage. It takes us back to our Hallmark roots and stars Merritt Patterson as Lacey, an architectural designer(?) who returns to her hometown for her bestie's wedding, where she runs into an old flame Ean, played by Steve Lund and sparks fly, especially when they are forced to spend the night in the Christmas Cottage (how scandalous). In this episode: we dub Thanksgiving as Christmas Solstace and the month of November as Practice-Mas, debate furiously over whether or not it's a good idea to get married on Christmas Eve, and decide that if an inspirational message is done in needlepoint it must be the truth. This month is like Corinne's second birthday because she loves Christmas so much but we both had a flocking good time at the Christmas Cottage and hope you join us. 

¡Queridas amigas, ya estamos de vuelta después y esta es nuestra quinta temporada! Volvemos hablando de nuestros meses de ausencia, de nuestros morenos, nuestras joyas y con una deliciosa receta de frittata.

Today chef and Shared Kitchen founder Julie Bisuo shares a recipe for a frittata which is a cross between an omelette and a pancake. Julies has some great tips for making a tasty and yellow pepper frittata, a dish that can be served for any meal time. You can find out how to make this version of a frittata here.

In this week's episode, we spotlight a green-egg laying wonder, the Olive Egger! We tell you all you need to know about finding and getting rid of poultry lice and mites, share our recipe for a delicious caramelized onion frittata with summer veggies, and provide some history and retail therapy with a look at vintage chickens from the Hazel Atlas Glass Company. Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJCaramelized Onion Frittata with Summer Veggieshttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/caramelized-onion-frittata-with-summer-veggies/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop Support the show

Welcome to another episode of Cook The Garden. Today we'll be talking about brunch ideas featuring homegrown produce. What is a frittata? We started by discussing what a frittata is and its origins as a traditional Italian dish made with leftover ingredients. The Garden Frittata Recipe: Next, we shared Ginain's Garden Frittata recipe, which is a delicious and easy-to-make dish that's perfect for brunch. We discussed the ingredients needed, the step-by-step instructions, and the various substitutions that can be made depending on your personal preferences. Incorporating Homegrown Produce: We then talked about different ways to incorporate homegrown produce into your brunch dishes, such as adding fresh herbs, vegetables, and fruits. We shared some of our favorite combinations and discussed the benefits of using homegrown produce in your meals.‌ FULL RECIPE:  Classic Sunday Frittata Join our NEW Facebook Group: https://www.facebook.com/groups/cookthegardengroup/ Connect on Instagram: www.instagram.com/cookthegarden Visit the Food Blog: www.cookprayslay.com Email with Feedback and Topics Requests: info@cookprayslay.com

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ------------------------------------------------------------------------------------ Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Dr. Niki Davis will making two yummy potato based recipes to prepare for St Patrick's Day! She will be making Potato Frittatas and Potato Pancakes from Forks Over Knives. The recipes: Potato Broccoli Mini Frittatas: https://www.forksoverknives.com/recipes/vegan-breakfast/potato-broccoli-mini-frittatas/ Potato Pancakes: https://www.forksoverknives.com/recipes/vegan-breakfast/potato-pancakes/ For more information about Dr. Niki Davis: Check out her website: https://www.drnikidavis.com/ Check out her social media: Instagram. https://www.instagram.com/nikidavismd/ Facebook: https://www.facebook.com/nikinielsen To make a Lifestyle Medicine TeleHealth appointment with Dr. Davis go to: https://plantbasedtelehealth.com/ or https://www.drnikidavis.com/ Licensed to see all patients in: AL, AZ, CA, CO, FL, LA, MT, ND, OR, SD, TX, UT, and WA “Eating healthy doesn't have to be rocket science. Lifestyle-related chronic disease can be prevented, treated, and even reversed by eating delicious plant foods in their natural whole form.” Niki Davis, MD is a “rocket scientist” turned physician. She is board certified in both family medicine and lifestyle medicine. At age 13, she started removing animal products from her diet because she didn't feel it was healthy. Once in college, she obtained bachelor and master degrees in mechanical engineering and worked on the space shuttle program for several years. However, instead of having rockets on her mind, she was constantly thinking about health and nutrition – helping her own family members improve their health and their lives by switching to a plant based lifestyle. She eventually found her way back to her passion after leaving her engineering career to apply for medical school. She graduated from the University of Utah School of Medicine in 2017 and completed a Family Medicine residency program in 2020. While in residency, in addition to serving as Wellness Chief, she helped form Plant Based Montana, an advocacy group with the mission to educate healthcare providers and the general public about the benefits of a plant based diet. She has had the pleasure of speaking at plant based events around the country and has been lucky enough to train with phenomenal mentors such as Dr. John McDougall, Dr. Michael Klaper, Dr. Anthony Lim, and Dr. Alan Goldhamer, among others. She is a regular guest on Chef AJ's YouTube channel show and on the Physicians Committee for Responsible Medicine (PCRM) Podcast. She has a certificate in plant based nutrition from the T. Colin Campbell Center for Nutrition Studies through eCornell and is certified in The Starch Solution. She feels extremely grateful to be doing what she loves every day – helping people live their best lives. In addition to being available for TeleHealth appointments, Dr. Davis will also be running plant based wellness retreats in locations around the world, once safe to do so. Visit her website at https://www.drnikidavis.com for updates on upcoming events and retreats.

In this week's episode we spotlight the beautiful and unusual Sicilian Buttercup, discuss the science behind setting up a chicken food business, share our recipe for spaghetti frittata, and provide some retail therapy with Grubbly Farms products.Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/McMurray Hatchery - Sicilian Buttercupshttps://www.mcmurrayhatchery.com/buttercups.htmlAmerican Buttercup Clubhttps://www.americanbuttercupclub.org/Nestera UShttps://nestera.us/Nestera on Amazon.comUse our code - CWTCLP10Roosty'shttps://amzn.to/3yMDJSpaghetti Frittatahttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/spaghetti-frittata/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Noor Murad talks to Jesse this week about the time she almost burned down a kitchen, what it's like teaching the hard lessons she had to be taught, and her One: Green Frittata With Burnt Eggplant & Pomegranate Salsa. Noor Murad is a chef, cookbook author and head of the Ottolenghi Test Kitchen. You can follow her on Instagram @noorishbynoor. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Sonya tells Kari all about the life-changing frittata made by her chef friend, Lauren Chandler. Who knew this simple egg dish could be so delicious with a few key, unexpected, ingredients? Frittatas and egg casseroles are the perfect dishes to feed a crowd during the holiday season, or really any time of year. Kari and Sonya also talk about Kari's breakfast egg casseroles, and the benefits of having a dish you can make the night before, and easily pop into the oven in the morning. ***Links to Lauren Chandler's reference recipes + her notes about the frittata:Bon Appetit's - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to AvoidLauren adds: “This was the jumping-off point. They say any dairy, but I used 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.” Links to our favorite related recipes: Just a Taste's Make Ahead Breakfast Casserole is perfect for fall Melissa Clark's Green Strata with Goat Cheese and HerbsSusan Spungen's Sausage Egg and Kale Casserole Marcella Hazan's Bolognese RecipeThe kind of quiche Sonya grew up with, from Peas Love & Carrots

Rach's ham frittata!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rach's ham frittata!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Want a quick and tasty way to work more vegetables into your diet and clear out your fridge at the same time? Try this fast frittata recipe. Viv Williams has details in this episode of "Health Fusion." Leah's Fabulous Veggie Frittata Ingredients* 10 eggs 1/4 cup cold water 1 tsp extra virgin olive oil or avocado oil Black pepper to taste Trader Joe's Cuban style citrus seasoning 2 small heads of broccoli chopped medium fine Fresh herbs of choice Sea salt 2 TBSP Feta cheese 1 tsp Parmesan cheese 1 TBSP Ricotta cheese 6 mushrooms, sliced 1 zucchini, sliced 2 cups fresh spinach Juice of 1/2 lemon 1 cup fresh snap peas Directions: Chop all veggies (except spinach). Heat cast iron skillet on med high on stove top. Add chopped veggies to skillet with extra virgin olive oil. In large bowl, whisk eggs and add seasonings then add cold water. Cook the veg on medium high heat until they start to color (about 5 minutes). Then add spinach and immediately pour in eggs and turn down the heat to medium low for a few more minutes. Add cheese on top. Finish under boiler until brown on top. Remove from oven and let it sit for a few minutes. Tops with fresh herbs and lemon juice and enjoy! * Mix it up! Use any veggies you have in the fridge

Summer may be ending, but the fresh flavors of the garden are still here to enjoy! No matter what the season, you'll find an incredible story and recipe in - "The Basic Art of Italian Cooking Diaries: Seasons!" This week Maria is joined by Grant Hodgkin, the director of Legacy Cellar - a philanthropic organization that takes wine and turns it into financial contributions for charities! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message

Staff changes at The Crustless Quiche in New York City have caused a drop in the quality of their cuisine. And the person that's most upset by this? Matthias himself! He sets out to investigate the inner workings of The Crustless Quiche and finds out just how crucial one person can be to a restaurant's success. Join Ronald and Matthais every week as they bring you the scoop behind the weirdest headlines from across the globe. Submit your own headlines to butthatsadifferentstory@gmail.com or @butthatsapod on Twitter to have it read on the podcast and expanded upon by Matthias and Ronald! Follow us on instagram https://www.instagram.com/butthatsapod/ Follow us on twitter https://twitter.com/butthatsapod Visit us at https://www.butthatsapodcast.com/ Written, Recorded, and Directed by Andrew Damitio and Dan Cabrera Music by Andrew Damitio

Half of this episode was recorded live from the Chunky Dunk pool party in Austin, TX, and the other half was recorded at home in LA. Big Dipper and Meatball discuss a very cock heavy pool party crowd, day drag in 90 degree weather, and their fav tracks off Renaissance. Plus some discussion of Big Dipper's new music video, a detailed frittata description, and of course...some etymology. Thank You. Listen to Sloppy Seconds Ad-Free AND One Day Early on MOM Plus Call us with your sex stories at 213-536-9180! Or e-mail us at sloppysecondspod@gmail.com FOLLOW SLOPPY SECONDS FOLLOW BIG DIPPER FOLLOW MEATBALL SLOPPY SECONDS IS A FOREVER DOG AND MOGULS OF MEDIA (M.O.M.) PODCAST Learn more about your ad choices. Visit megaphone.fm/adchoices

After a lazy weekend the guys discuss the new album from The Game, the first episode of Hard Knocks and alot more!

Hop on in for a ride down the Frittata Freeway, a whole lotta bad rules takes and answering some questions, basically what you come to the eaglecast for. Oh also, the eagles probably brought on the apocalypse because Bryan and Chip announce they are going to Worlds.

Newest Disney Disney Food and Treats Hitting Walt Disney World this SummerMagic Kingdom ParkTony's Town Square Restaurant:  New appetizers - Tony's Garlic Bread or the Toy Box Tomato Salad.  New entrées - Oven-roasted Shrimp Scampi, Butcher's Steak, Orecchiette with Spicy Italian Sausage, and Penne with Chicken al Forno.  New desserts - Tiramisù Cannoli, Italian Strawberry Shortcake, Tony's Spumoni Tart, or Mandarincello CustardEPCOTSunshine Seasons has new pizza rolls! Two versions: Cheese Pizza Roll and Pepperoni Pizza Roll.Disney Springs Marketplace Snacks has new Mickey and Friends Mickey-Shaped Bubble Waffle Sundaes.  Mickey Waffle Sundae featuring vanilla soft-serve, hot fudge, cookie crumbles, and white chocolate crisp pearls.  Minnie Waffle Sundae with vanilla soft-serve, strawberry topping, sliced strawberries, and white chocolate crisp pearls. Donald's Waffle Sundae made with vanilla soft-serve, lemon curd, and blueberries.  Goofy's Peanut Waffle Sundae has vanilla and chocolate soft-serve with hot fudge, peanuts, sliced bananas, sliced strawberries, M&M's Minis, and a cherry on top. Pluto's Waffle Sundae has chocolate soft-serve, chocolate-covered pretzels, peanut butter sauce, and milk chocolate crisp pearls.  Disney Resort HotelsPlant-based Mickey-shaped Frittata featuring tomato, spinach, onions, and “mozzarella” served with potatoes and mixed fruit.The IMPOSSIBLE Burger serves up an IMPOSSIBLE patty topped with Carolina-style barbecued jackfruit, pickled slaw, and “cheddar” served with french fries. These two items available through June 7 at the Intermission Food Court at Disney's All-Star Music Resort, World Premiere Food Court at Disney's All-Star Movies Resort, End Zone Food Court at Disney's All-Star Sports Resort, Everything POP Shopping & Dining at Disney's Pop Century Resort, Landscape of Flavors at Disney's Art of Animation Resort, Centertown Market at Disney's Caribbean Beach Resort, Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside, and Sassagoula Floatworks and Food Factory at Disney's Port Orleans Resort – French Quarter.Disney's Grand Floridian Resort has the return of fan favorites to Grand Floridian Cafe. The Reuben is back for brunch, accompanied by coleslaw and steak fries. Chicken and Waffles with hand-breaded chicken breast and malted waffle with a sriracha-honey drizzle is also backFor dinner, the Café Meatloaf is a house-made turkey meatloaf with smashed red bliss potatoes, broccolini, and mushroom gravy, while the Shrimp and Grits feature jumbo shrimp with chorizo and fennel perfectly paired with a deliciously creamy, mascarpone cheese grits. The Caramelized Onion Soup Gratin makes a comeback for brunch and dinner.Gasparilla Island Grill has The Cheshire Cat Wildberry Mousse with swirls of wildberry mousse, berry compote, and cake crumbles topped with a white chocolate Cheshire Cat. If you love Orange Bird, the Orange Bird Cake Pop is a must-try! This is a yellow cake pop swirled with citrus-scented buttercream to look like this iconic character. If you like ice cream, the Brownie Crispy Cone is an ice cream cone filled with caramel-swirled brownie topped with a crisped rice treat, white chocolate drizzle, and sprinkles.Are you a Key Lime fan? Good's Food to Go at Disney's Old Key West Resort has a Key Lime Pie Swirl - a DOLE Whip lime and vanilla soft-serve swirl topped with graham cracker crumbs.Harmony Barber Shop Reopening this Summer in the Magic KingdomHarmony Barber Shop is reopening on July 31. While any haircut is pretty cool here, the “My First Haircut” experience is making its return as stylists prepare to shower young guests with magic and extra special pixie dust for the Walt Disney World 50th Anniversary celebration to commemorate the first haircut milestone. A limited number of reservations for this timeless experience will be bookable in the My Disney Experience app as of June 28. Walk-in appointments for haircuts will be accepted based on availability.On a related note, Bibbidi Bobbidi Boutique will also be reopening later this year at both Walt Disney World Resort and Disneyland Resort. Dates are still to be announced.Disney Genie+ Service is Still Trying to Find its WayFor Walt Disney World, starting June 8, Disney Genie+ will only be offered for purchase through the My Disney Experience app on the day of visit – no more advance purchase options for 2022 and 2023.  This means that, moving forward, whether guests have an Annual Pass, multi- or single-day ticket, they will now purchase Disney Genie+ on the day of their visit via the My Disney Experience app, one day at a time, subject to availability.If you already a tickets or a Disney Genie+ purchase for dates 2022, that won't change (and you can still add one in advance up until June 8). You can start booking 2023 vacations as of June 8 as well.Disney also announced that early theme park entry Disney Resort hotel guests will continue for visits throughout all of 2023.California Grill has a New Plant-based MenuThe Florida Peach and Raspberry Salad highlight some of Florida's fresh, bright, and flavorful ingredients  featuring grilled and fresh peaches, raspberry variations, steel-cut oat granola tart, red onion, and a whipped raspberry vinaigrette.The house-made Vegetable Dumplings are made with a Doenjang miso-cola onion sauce, radish, crispy garlic-chili oil, and pickled lotus root. For entrees, there's a House-made Bucatini Cacio e Pepe, a fresh take on spring flavors with sunflower, allium, crispy sunchokes, charred green onions, toasted onions, and a sunflower seed-ramp pistou along with delicious house-made bucatini topped with a luxurious cashew cream sauce. The other new plant-based entrée is the Peas and Carrots Risotto with heirloom carrots, English peas, green garlic, confit onion, and sweet carrot foam. And for dessert, the Peanut and Banana Torte is a twist on the classic PB&J. It combines shortbread, peanut ganache, miso-caramel, nut crumbles, and caramelized bananas. A spin on the “Banana Fritters” that were featured at the restaurant back in 2013, the Lavender Sugar Donuts is a special 50th Anniversary item that is now home on the plant-based menu, featuring some updated fresh ingredients in season. It has a coconut frozen dessert, blueberry gin jam, and pistachio crumble. And not to mention the presentation is beautiful!2022 Eat to the Beat Concert Series Line-up at EPCOTThe Eat to the Beat Concert Series is ready to rock the EPCOT International Food & Wine Festival.Here is a list of musical artists announced so far: July 14-15 – Baha Men July 16-18 – Big Bad Voodoo Daddy July 29-30 – Taylor Dayne July 31-Aug. 1 – Tiffany August 5-8 – Joey Fatone & Friends August 12-13 – The Devon Allman Project August 14-15 – Christopher Cross August 19-20 – Journey former Lead Vocalist Steve Augeri August 21-22 – Air Supply September 2-3 – Southern Avenue September 4-5 – Kris Allen & David Cook September 9-10 – Hoobastank (NEW) September 16-17 – Los Amigos Invisibles (NEW) September 23-24 – BBMak September 30-October 1 – Stokley (NEW) October 2-3 – Sheila E. October 7-8 – Mark Wills October 9-10 – 38 Special October 23-24 – Billy Ocean October 28-31 – Hanson November 4-7 – Boyz II Men Beginning May 24, you can secure a spot at the show by reserving an Eat to the Beat Dining Package available Friday-Monday. Find out more by visiting TasteEPCOT.com. The EPCOT International Food & Wine Festival runs July 14 through November 19Disney Cruise Line Returns to AlaskaThis summer, the Disney Wonder will once again visit ports of call in Alaska departing from the Port of Vancouver.  The Disney Wonder will sail to Alaska for the 2022 and 2023 summer seasons to explore the region's breathtaking views, glaciers and wildlife. Most of the seven-night cruises will visit Dawes Glacier, Skagway, Juneau and Ketchikan. Walt Disney World Refurbishments Update – Disney's Saratoga Springs Resort & SpaThe Congress Park and Treehouse Villas pools at Disney's Saratoga Springs Resort & Spa will be closed early October through early December 2022. High Rock Springs Pool, The Paddock Pool and The Grandstand leisure pool will remain open and available throughout this refurbishment.New Disney Art Display & Store Coming to OrlandoIf you're wondering what the new larger-than-life outdoor art display is on the I-4/International Drive corridor in Orlando, the building is a new Walt Disney World Store that combines merchandise, ticket sales and a first-ever interactive Disney Vacation Club Virtual Discovery Station. Opening May 31, this one-stop shop will give visitors to Central Florida a convenient way to purchase commemorative souvenirs, park tickets and explore Disney Vacation Club membership.With floor-to-ceiling screens, The Disney Vacation Club Virtual Discovery Station can transport guests to our theme parks, resorts and cruise destinations around the world via first-person virtual tours, photo galleries and videos.Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Bees were delivered to the farm by a guy in a white suit carrying beehives, and Joe got stung for the first time in his life. We talk bees on the farm, check out a new Asian fusion joint with a 'medical chef,' hit up a Kentucky Derby dress code party, and cook up a pea frittata with leeks! Unanswered Questions: How do you perfectly center the yok in a boiled egg (for perfect deviled eggs)? Blue Zones continued: Okinawa, Japan Random Question of the Week: What is a song that immediately takes you back to a particular moment in your life? Links/Recipes: Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/shop/farmevents Name the Chicken Poll: https://forms.gle/QXYtFNoumeWemGe49 Hom Pom Cafe: https://hompomcafe.com/ Pea Frittata with Leeks and Goat Cheese: Alterations: I subbed about 4 oz of goat cheese for the parmesan, and my mountain of fresh, chopped herbs was massive. https://whereismyspoon.co/leek-and-pea-frittata/ --- Send in a voice message: https://anchor.fm/dinnertabletalks/message Support this podcast: https://anchor.fm/dinnertabletalks/support

Mimosa & OmlettesBrunch might be on your mind as you listen to this podcast episode. Ali Hassan & Marco talk about these Sunday staples. They both get very passionate as they talk about these two A Sneak-Peek:[01:15] Marco & Ali get radically political off the top over a text on Omelettes . [2:30] Marco and Ali both don't love the Mimosa. [4:42] Ali tells his Samosa story.[7:00] Mimosa and Mimosa like cocktails (see list below).[18:21] Omelette classic and modern (see list below).[38:28] Basil conversation.Favourite Quote:“No one wants to barf fizz” -Marco [3:49]“Don't make me a Frittata and called it an Omelette…I'm not an asshole” -Marco [21:08]“Not a bag of carrots that taste like wood or styrofoam” - Ali [34:04]Recipes:Classic mimosa:equal parts orange juice (freshly squeezed) and sparkling wine (Prosecco, Champagne or Cava) in a flute glass. OJ in first and then the prosecco (let gravity do the mixing) you can float half oz of triple sec onto to add more dimension. Buck's Fizztwo parts sparkling wine, to one part orange juice. Similar to the classic mimosa. Mimosa, which also contains champagne and orange juice, but in equal measures. OtherPoinsettia Cocktailsame as above with cranberry juice instead of orange juice. Lemosa Cocktail Same as above with lemonade instead of orange juice.Vermosa Cocktail apple cider with champagne, served in Vermont, USA.St. Germain cocktail if you want the subtle flavour or elder flowers use St. Germain instead of OJ.Classic Omelette:3 eggs, kosher salt, ground white or black pepper, 1 tablespoon butter.Indian Omelette:onions, crushed cumin seeds, Chile seeds brown in veg or grape seed oil (not butter or olive oil). 2 eggs, cilantro, greens of green onions and salt and mixed up and added to our brown items.Ali will often add quarter of teaspoon of home made hot sauce. Thai Omelette (Khai Jiaow):https://www.youtube.com/watch?v=KnSsV5xAJIUHassan Special Omelette:(good) carrots, garlic clove and shallots finely minced.Chives, salt cilantro to your egg mixture (don't over mix). don't over cook the carrots.Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

Matthew Broderick is currently appearing opposite his wife, Sarah Jessica Parker, in the hit Broadway revival of Neil Simon's Plaza Suite. He made his stage debut at 17 in Horton Foote's On Valentine's Day (opposite his father, James Broderick), and quickly became one of the most respected and beloved actors of his generation.  Broadway credits include Brighton Beach Memoirs (Tony, OCC, Theatre World awards), Biloxi Blues, How to Succeed in Business... (Tony, DD, OCC awards), Night Must Fall, Taller Than a Dwarf, The Producers (Tony, DD, OCC nominations) The Foreigner, The Philanthropist, The Odd Couple, Nice Work If You Can Get It, Sylvia and It's Only a Play. Off-Broadway, Mr. Broderick has appeared in The Seafarer, The Closet, Evening at the Talk House, Shining City (Obie Award), Torch Song Trilogy (OCC, Villager awards), The Widow Claire, and in the recent London production of The Starry Messenger. Selected film and television credits include: Max Dugan Returns, WarGames, 'Master Harold'...and the Boys, Ladyhawke, On Valentine's Day, Ferris Bueller's Day Off, Biloxi Blues, Glory, The Freshman, A Life in the Theater, The Lion King, The Cable Guy, Infinity, Election, You Can Count on Me, Wonderful World, The Music Man, Margaret, Tower Heist, Rules Don't Apply, Manchester by the Sea and To Dust. Mr Broderick will next be seen in Painkiller for Netflix. Photo credit: Tawni Bannister

This week Maria talks with Justin West, Co-Founder and CEO of ThriveLot.com about home gardening and making your yard work with your environment as well as growing your own fruits and vegetables! Maria also gives a great Spring recipe for a Frittata you won't want to miss! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

Alex and Josh talk about regional Omelettes and they try to find which one is the best. They both have a personal favourite but of course, it is not the same. Great.

This week Maria discusses the power of food to take us to new places - this time, to Sicily - where we'll enjoy a simple frittata. Joining her today is Marisa Raniolo Wilkins, a passionate food writer, blogger and recipe developer from Sicily. Find out more about Marisa's work on her website: http://www.allthingssicilianandmore.com/marisa/index.html Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

Welcome to beautiful, inspiring Ravenna. Today Maria takes listeners on a journey through the city's history, as well as how to make a classic staple - the simple frittata. Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support