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(Image credit: Lauren Volo)

This isn’t the kind of thin frittata that’s a sad substitution for a buttery quiche or an overfilled omelet. No, this is one seriously hearty frittata — one that will keep you full until the next meal (and perhaps then some). It will make you forget all the sad frittatas of brunches past that just didn’t cut it, and make you love the egg dish all over again. Does that pique your interest? Good — me too.

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(Image credit: Emily Coumbis)

The rainbow revolution continues its reign and is now taking over your daily latte. You might think your local barista is super creative with their milk foam, but then again, you’ve probably never seen anything like this. Emily Coumbis is the head barista at Piggy Back Café in Brisbane, Australia, where she creates the most mesmerizing rainbow lattes. Her Instagram feed is a goldmine of glorious latte art videos.

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From Apartment Therapy → Seize the Summer Moment: Fantastic (But Messy!) DIY Projects to Make Outside

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Chocolate cupcake cravings are a real problem for those of us without an office or classroom to share a whole dozen with. Ditto for those of us without a decent cupcake bakery nearby. Enter: the single-serve chocolate cupcake. It’s baked in a toaster oven with just a few pantry staples, and it’s here to solve all our problems with a rich and chocolatey answer — not to mention a perfectly tender crumb. And if you’re wondering about a vanilla cupcake, we’ve got you covered there, too.

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A Spring Vegetarian Dinner for Six

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We have yet to see a backyard, patio, or balcony strung up with strands of globe lights that didn’t make us immediately envious — and these 10 outdoor spaces from Apartment Therapy’s home tours are no exception.

Steal some inspiration before your next summer gathering on how to artfully hang your own lights. No outdoor outlet? No problem. You can even find solar-powered strands that will last well into the night after a day’s charge.

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If you’re getting sick and tired of the same ol’ eggplant routine — maybe sliced and thrown on the grill, or cubed and sautéed — it’s time to shake things up. Grilling or roasting the eggplant whole until the skins blackens and the flesh softens to a pulp is arguably the best way to enjoy the vegetable, but what should you do with this charred eggplant? Oh, the possibilities.

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Eggplant is a controversial food. Like cilantro or blue cheese, you either love it or you hate it. But what if I could convince haters that there’s a way to join eggplant’s fan club? If everything you know and hate about the vegetable is that it’s usually flavorless and rubbery, then trust me when I say it can be much, much better — you just have to burn it.

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