A pot of hot coffee, the Sunday paper, and a freshly made omelette are what I look forward to most about the weekend. I am also quite partial to a full cooked breakfast but as they usually involve ...

WEBVTT SOME SPOTS COULD DROP INTO THE 40'S OVERNIGHT. THE NEXT WARMUP ARRIVES LATE THURSDAY AFTERNOON INTO THE EVENING. I'M JOINED BY SCOTT KENNEY OF UNWIND. THIS IS ONE OF OUR SUMMERTIME MENU ITEMS.

Poach the haddock in the milk with the bay leaf and the thyme. Strain the haddock and reserve the milk. Allow to cool and flake the haddock. In a pan put the olive oil, rice, spring onion and garlic.

A very easy and quick dish for the family, cooked and served in one pan. Similar to a frittata, this omelette is started on the hob and finished under the grill. In a large saucepan, bring the milk up ...

Here is the recipe from How's Your Onion:Click to watch this edition of Cook's Corner.6oz haddock¼ cup milkPinch of your favorite seasonings1/8 cup shredded parmesan cheeseAbout ¼ cup breadcrumbs ...

There is nothing like a well made frittata, it one of the most perfect and most forgotten about dishes. There are a few rules that need to be observed when making frittata. Don't over cook - the ...

The writer Arnold Bennett was so delighted with the egg, smoked haddock and parmesan concoction that chefs at the Savoy created for him, he insisted on it being made wherever he travelled. And at the ...