Crab and Vegetable Frittata and Arugula-Carrot Salad with Brown Butter Bacon Vinaigrette
If a frittata is a blank canvas, this recipe from chef Richard Ingraham is a work of art starring Eggland’s Best eggs alongside indulgent crab, crisp veggies, and creamy avocado.
This perfect-for-a-rainy-day dish has just five ingredients. New York City chef Kyo Pang uses Eggland’s Best eggs to craft her ultimate comfort food: egg drop soup. Its simplicity requires every ingredient — but especially the eggs — to shine.
Struffoli are a classic on the Martino’s Christmas table and this particular recipe holds special meaning in the family. The family patriarch brought it over through Ellis Island in the early 20th century from the family’s roots in a small village in central Italy. It has been passed from generation to generation! The annual pre-Christmas preparation was a multi-generational effort. Some 20 family members would gather in Concetta & Michael’s Newark basement to mix, roll fry and honey coat each plate for sharing with friends and family. A highlight of Christmas Eve’s traditional feast of the 7 fishes, was the espresso and struffoli that followed. Little by little, every Martino would pick away at the plate- in quite an unorthodox manner- slowly deconstructing the wreath shape until they were all gone. My father and his 3 brothers tell stories of hoping to be the lucky grandchild that got to run his fingers across the empty struffoli plate eating the honey and nonpareil remnants. To our family, this dish signifies custom, celebration and of course, sweetness! Crunchy on the outside, and soft on the inside, this minimal ingredient treat is worth all of the work! – Anjelica Martino (Great Granddaughter)
