In the latest installment of Cooking with Cal, TODAY’s Dylan Dreyer shares a recipe for a spring greens frittata with asparagus and scallions, topped with Muenster cheese and a sprinkle of Parmesan.

(Mass Appeal) – As we’re getting in the spirit of spring and St. Patrick’s Day, let’s cook with some fresh spring greens. Ashley Tresoline, Owner of Bella Foodie, shares two recipes celebrating the ...

It’s an era of eggflation, and Easter is on its way. Egg prices nationwide in February were up 59% from the prior year, and although prices have stabilized somewhat in the past month, they remain ...

While the people of Eastern Europe have been eating syrniki for centuries, nobody really knows who first mixed lightly fermented cheese curds with egg and flour and fried them into soft, pillowy ...

I’m not a huge salad person. A bowl of lettuce leaves — while refreshing when dressed in a lemony vinaigrette and served as a side to a roast chicken or steak — just doesn’t appeal to me on its own (I ...

In the past few decades, the types of greens available at American supermarkets and farmers markets have proliferated. Where ...

Spring is springing, which means a fresh batch of seasonal produce to cook with. Green veggies are at their peak around this time of year, including wild garlic, nettle and asparagus, and these can be ...