Eggs
1930 recipes found
Double Vanilla Poundcake
Chicken in the Pot
Craig Claiborne's Pastry Cream
Craig Claiborne's Cream Puffs
Easy Mayonnaise
Corn-Bread Dressing
Turkey Loaf
Chicken Breasts With Tomatoes and Eggplant
Claudia Roden’s Orange and Almond Cake
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Brie and Artichoke Custard Pie
Lemon Meringue Pie
This adaptation of Alice Waters’s lemon meringue pie, which came to the Times in a 1987, takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can’t find Meyer lemons, which aren’t as tangy as regular lemons, and have a spicy, floral note, regular supermarket lemons will make a worthy substitute. This recipe makes an elegant pie with a restrained ratio of lemon curd to meringue, but if you want more of a showstopper — the towering kind you might find in a diner or at a church picnic, for instance — you can double the filling as some of our readers do, and as we did for the photograph above. (Although you certainly could, we did not double the meringue. If you don't, save the leftover egg whites for another use.)
Spicy Noodles With Sesame Dressing
Shad Stuffed With Shad Roe
Montreal Bagels
As with most ethnic foods, bagels are prepared differently from city to city, community to community. But the special appeal of Montreal bagels draws even those accustomed to the New York variety. Montreal bagels are a different breed, chewy and tinged with a tantalizing sweetness. The real thing is still baked in wood ovens, which give the bagels an irregularly charred outer surface. These bagels shine, too, with a gloss that only a short swim in a bath of honey- or malt-sweetened water can impart. With no chemical additives or dough conditioners, these bagels stand out in taste and looks.
Classic Hollandaise Sauce
Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a “mother sauce,” one of the five classic French sauces that provide the base for so many others. Master it and you’ve added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.
Blender Mayonnaise
Chocolate Mousse Pie
Quiche Lorraine
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Craig Claiborne, who started as food editor of The Times in 1957, created this classic recipe with bacon, onion and cheese to fill a pie dish. If you use a tart pan, expect to have extra custard. Keys to This Recipe What is quiche: In its most traditional French form, a quiche is composed of a buttery crust filled with a savory egg custard. The pastry is known as pâte brisée. Fillings can include any combination of cheese, herbs, vegetables and smoked meat or fish. How to Make Quiche: For any type of quiche, you start with homemade pastry dough or a store-bought pie crust and fit it into a 9- or 10-inch pie, tart or quiche pan. To prevent a soggy crust, par-bake the dough by baking it alone first, lined with parchment paper or foil and filled with pie weights, such as dried beans. Once the dough is golden, it can be filled with the custard and any other ingredients, then baked again until the custard is just set. Make-Ahead Tips for Quiche: Quiche tastes best when served after 20 to 30 minutes of cooling and within an hour of baking. It can be completely cooled, then covered and refrigerated for up to 3 days, but the crust will get soggy. It’s better to keep a fully baked quiche at room temperature for up to 6 hours and then reheat it, uncovered, in a 300-degree oven for 10 to 20 minutes. (If it has been in the refrigerator, add another 10 minutes or so.) You also can prepare the dough up to 3 days ahead and refrigerate it or par-bake the crust up to a day in advance and keep it at room temperature. Side Dishes to Serve With Quiche: Because quiche is quite rich, it tastes best with a sharp, light salad, such as arugula salad or green salad. Gluten-Free Options for Quiche: You can purchase a gluten-free crust or make your own by swapping a 1-to-1 flour blend for all-purpose flour. Or, you can make a crustless quiche. Why You Should Trust This Recipe This recipe was first published in the fall of 1958, when Craig Claiborne, a pre-eminent food journalist, reported that Gruyère cheese was not yet readily available in grocery stores. It is now, and his recipe for this classic quiche remains a favorite among home cooks.
Tuna-Macaroni Salad
You pretty much already have everything you need to make this side dish, a great accompaniment to fried or grilled proteins. Some people love raw onion and celery, but you can leave them out or keep them in as you like. Make sure you use tuna packed in water. (Tuna in olive oil will make the salad too oily.) It’s best chilled — don’t serve it at room temperature — its creamy unctuousness balances out the heat (from spice or from cooking) of whatever it’s paired with.
Strawberry Cheesecake Bars
Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.
Savory Corn Fritters
These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.
Cinnamon Apple Sheet Cake
This simple cake is studded with large pieces of fruit, so that each slice has its own piece of tender baked apple. Press the apples gently into the batter and be aware that the pound cake-style batter will rise around them. The cake is sweet enough that it needs no frosting, and is finished simply with a dusting of cinnamon-scented confectioners’ sugar that dissolves onto the surface of the apples, leaving only its sweetness behind. Cut the cake into 12 large squares and serve with ice cream, or cut the squares in half for a sweet snack.
Caramelized Banana Pudding
This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.
Chess Pie Squares
These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust. (If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out 3/4 cup.)