Studded with Swiss chard, zucchini and tomatoes, this colorful, healthy egg dish is just the thing for a brunch crowd. Michael Symon shows how to get a frittata started on the stovetop and then finish it under the broiler.
Trisha Yearwood and her sister visit a local farm for fresh ingredients and then return home to make Mushroom, Asparagus and Arugula Risotto and Strawberry Buttermilk Ice Cream with Homemade Waffle Cones.