Breakfast

NYT Cooking

Whole Wheat Focaccia with Cherry Tomatoes and Olives

Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe.

NYT Cooking

Whole Wheat Focaccia with Peppers and Eggplant

I first made this because I had a festival of leftovers in my refrigerator – sautéed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it’s even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.

NYT Cooking

Celery Strata

NYT Cooking

Carrot and Leek Frittata With Tarragon

Tarragon enhances the sweetness of the carrots and leeks in this bright frittata.