Eggs
1930 recipes found
Tarta de Santiago (Almond Cake)
This simple almond cake with its beautiful design is sold in Santiago de Compostela in Spain, at the end of the Way of St. James, a 9th century pilgrimage.
Frozen Key Lime Pie
This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein. A no-bake key lime pie recipe that's very easy to make, this formula uses a large amount of lime juice to guarantee a tart, impressive flavor. We recommend eating it, though, not using it as a weapon. The pie can be prepared ahead and frozen for up to a week before serving.
Baguette with Chevre Scrambled Eggs and Chives
I love chives with eggs, so of course this is one of my favorite breakfast sandwiches. Chevre adds creamy tang to the eggs and they all get piled onto a bit of nice crusty baguette for a lovely summery morning meal.
Scallop Tartare
Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they’re being served raw, it’s important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed” for more pure flavor.
Japanese Soba with Mushroom Broth
A friend started talking soba, seaweed and shitakes and described his mastered recipe for a steaming bowl of goodness that is true to its Japanese roots — simple, but amazing. Who needs a Japanese noodle house when you create a dish like this at home? Once you have a few of these items stocked in your cupboard, you can easily bring the East into your kitchen any night of the week without a lot of effort. Note: you don’t have to go to a Japanese specialty market to get all the makings, most health-food shops (or even Whole Foods) will carry everything you need.
Easter Bread With Dried Fruit
Asparagus with Poached Eggs
There's something about spring. Maybe it's the sunshine, the emergence from winter, the blooming flowers... or maybe it's the asparagus. I get giddy when these little guys arrive (US-grown & organic) on the produce shelves. I use them any which way I can, but this is definitely a crowd-pleaser, perfect for weekend brunch, or even an elegant weekday breakfast. Easy to double or even triple for entertaining.
Onion Skin Dyed Easter Eggs
I am not sure that many folks know about this wonderful (and natural) way to decorate Easter eggs with onion skin. This is not really a recipe but it's fun!
Rustic Beet Tart and Wilted Greens
This recipe creates a flaky, buttery crust topped with creamy, tangy goat cheese custard and sweet, ruby red roasted beets for a beautiful rustic tart.
Oyster Mushroom Omelette
Super easy, super cheap ingredients, super yummy, super perfect for lazy weekend brunch or breakfast.
One chicken breast, six eggs, two dinners for four (Part 1)
One chicken breast and 6 eggs recipe--all of its juices dripped, bones simmered and fat rendered- can easily make two hearty and delicious meals for four.
Matcha Green Tea Crème Brûlée
I'm a big fan of matcha recipes. I decided to make one of our favorite dessert-Crème Brûlée by adding matcha green tea powder to spice up the taste. Voila!!
Mousse au Chocolat
Ok - this is not my recipe. This is pretty much the recipe from the back of plain ol' chocolate bars in France, and honest-to-goodness, it's the one most Parisians use. I swear! It's dead simple to make (the hardest part is remembering to leave the butter out to soften), but it always impresses. My kind of recipe.
Egg and Crouton Hash (the "Eggton")
"Eggtons" were discovered in 2008, when a sleep-deprived attorney opened her pantry while making scrambled eggs at 2 in the morning in Manhattan. A bag of croutons tumbled out out of the cupboard and into the skillet, and scrambled eggs have never been the same since. The croutons plump up in the eggs and lend their savory seasonings to the entire dish.
Classic Potato Latkes
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Spaghetti Carbonara
This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Chocolate Soufflé With Candied Squash
In this intensely rich recipe, you’ll jazz up a fudgy chocolate soufflé cake with crème fraîche and candied, cinnamon-scented butternut squash, turning a decadent dessert into something stunningly autumnal. The key to a soufflé is in handling your ingredients gently, so keep a close watch on the heat and cooking time. Cover your baked cake with the crème fraîche and your cooled butternut squash that has been simmered in a cinnamon honey syrup, and serve it in thin slivers. It’s the perfect chocolatey finish to a feast.
Caramelized Onion, Broccoli Rabe and Sweet Potato Hash
This started as a refrigerator clean-out but turned out to be a delicious Sunday brunch. Feel free to substitute the rabe for another green like spinach or kale. This is a recipe that's made for adaptation.
Caramel Pudding (Karamellpudding)
Several years ago we hosted an exchange student from Norway for the year. Maren is a delight and she shared some family recipes with us. At Christmas, we had a party with many of the traditional foods she would eat at home in Norway. My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. Vanilla shines here! It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.
Vanilla Bean Crème Brûlée
Quiche With Herbs and Goat Cheese
This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about.
Pasta Salad With Roasted Eggplant, Chile and Mint
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.
Childhood Zucchini Pancakes
There are million zucchini pancake recipes, but this is the one my mom made. Almost every week when I came back from school there was a plate full of warm little pancakes waiting for me. Today I make them for my daughter and her little buddies, and they love it. Often I substitute zucchini with a different vegetable – carrot, broccoli, peas – they clean up their plates not knowing that they have been tricked into eating a healthy meal!
