« Fennel, leek, feta, dill define lemony frittata

‘Salt, Fat, Acid, Heat’ cookbook inspires freestyle frittata recipe

Tribune News Service photo

A frittata with leeks, feta and pine nuts is flavored with fresh dill and a bit of lemon zest. (E. Jason Wambsgans/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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