Plus, a great recipe for shakshuka

 ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

View in browser | Manage preferences

Epicurious
Sliced frittata in cast iron skillet. To the sides: a bowl of spiced chickpeas, garlic mayonnaise, and two plates with servings and garnishes dished up.

The Only Frittata Recipe You’ll Ever Need

This forgiving brunch staple is an incredible vehicle for leftovers or other bits and bobs hanging out in your fridge. Just follow this basic formula.

READ MORE
Biscuit and eggs in the best cast iron skillet.

The Best Cast-Iron Skillets, Tested and Reviewed

For superior frittatas and more, a good cast-iron skillet is a worthy investment that’ll last you a lifetime. We thoroughly tested 23 of the leading cast-iron skillets at various price points, looking for the best models on the market.

READ MORE
 
 

THIS JUST IN

All of Our Recipes, at the Touch of a Button

Find these recipes (along with 50,000 more from Bon Appétit, Gourmet, and Epicurious) on our iOS app. Download now to start your free trial.

DOWNLOAD NOW
 

 

TRENDING RECIPES

Excellent Eggs

Two blue corn tortillas with refried beans, salsa roja, a fried egg, avocado slices, cotija, and cilantro surrounded by cups of coffee.

Huevos Rancheros

COOK NOW

Shakshuka

COOK NOW

An American-style omelet with ham and peppers and a side of toast on a checkered diner-style plate with a mug of coffee and a crossword puzzle book.

Diner-Style Western Omelet

COOK NOW

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe


Copyright © Condé Nast 2025. 

One World Trade Center, New York, NY 10007. All rights reserved.