Eggs
1930 recipes found
Chocolate Torte (Torta Caprese)
Torta caprese is a dark, rich almond and chocolate cake lifted only with whipped eggs. Originally from the Italian island of Capri, they’re usually made with raw almonds or almond flour. This version uses toasted, salted almonds to add a bit more savory, roasted almond flavor. The almonds must be ground in a food processor before folding into the batter, but if you don’t have one, feel free to substitute 6 ounces almond flour plus 1/2 teaspoon more salt. Adding some of the sugar to the egg whites while beating makes it much easier to achieve medium-stiff peaks without over-beating them. It also makes them smoother and easier to incorporate into the chocolate mixture and helps create a light flaky top.
Crab-Stuffed Mushrooms
One of nature’s miracles is that mushroom caps make a perfect vessel for stuffing. They are most commonly stuffed with a simple mix of bread crumbs, butter and herbs. Beyond that, there are many ways to sweeten the pot, like these crab-stuffed mushrooms. They are easy to make using canned crab meat (though you can use leftover crab or lump crab meat if you like), garlic, fresh herbs, Parmesan, panko and just enough cream cheese to bring everything together and add tang. The flavor of the crab is the star of the show and it nicely compliments the juicy, earthy flavor of the mushrooms. Feel free to swap in crushed butter crackers for panko or use hot sauce instead of Worcestershire for some heat. Whatever you do, don’t skip the squeeze of lemon juice for a perfect hit of brightness before eating.
Tortitas de Espinaca (Spinach Fritters)
Tortitas are Mexican fritters that are great as an appetizer or as a meal served with a vegetable side or salad and are always enjoyed with a spicy hot salsa to dip and pour over. They can be made with whatever you like or have: mashed potatoes, shredded chicken, chorizo, sautéed mushrooms, squash, greens. They’re a great way to use up leftovers; just throw them in a bowl with eggs, cheese and flour or bread crumbs and fry them up. These spinach and cheese tortitas are incredibly comforting and come together fast enough for a quick and easy weeknight meal.
Caviar Pie
This retro dish looks spectacular and stretches a few ounces of caviar or other fish roe so you can feed a crowd (plus, it goes great with icy martinis and chilled champagne). It's not literally a pie but rather a layered stack of all the best things to eat with caviar: minced hard-boiled egg held together with melted butter, diced peppery shallots, and cream cheese blended with sour cream and chives. With so much going on, you can opt for an inexpensive caviar, paddlefish roe, trout roe or even tobiko. For the cleanest look, set the components in a ring mold. However, you can also layer everything in a shallow bowl or freeform onto a plate. Have fun and serve it with anything crunchy, like potato chips, flavored tortilla chips, radishes and endive.
Kasha Varnishkes (Buckwheat, Bow Ties and Onions)
In the 1880s, this simple yet beloved dish of buckwheat (kasha), onion and bow tie noodles (varnishkes) came to New York’s Lower East Side with Eastern European Jewish immigrants. At the time, it was made with homemade egg noodles that were rolled out, cut into squares and painstakingly pinched into bow ties. Nowadays, store-bought bow tie egg noodles are traditional, but any hardy pasta, like gemelli or fusilli, will also work well. Lola Landa, chef and owner of Kafe Jerusalem in Lviv, Ukraine, suggests using European-style whole buckwheat groats for this dish. (The more broken-up varieties tend to get mushy unless toasted first with beaten egg.) What really makes this dish, however, are the onions. While Ms. Landa deep-fries thin slices of onion, I prefer to caramelize them in a skillet. To really gild the lily, add mushrooms before tossing everything together.
Big Crème Brûlée
The classic French dessert throws off its formality in favor of family-style fun. You can use the broiler or a torch to caramelize the sugar on top — just make sure the dish is fully chilled before this final step so you don’t scramble the voluptuous, vanilla-flecked custard.
Sun Bread
This happy little loaf was adapted from “Sun Bread” by Elisa Kleven (Puffin Books, 2001), a beautifully illustrated children’s book about a lonely canine baker who finds herself in the midst of a cold, long winter. Missing the warmth and light of the sun, she bakes a yeast-risen one in her oven, which (surprise!) awakens the real sun, hastening the arrival of spring. You could bake it to celebrate the Winter Solstice and the start of longer days, or just to brighten an otherwise dreary day. It’s a delightfully simple recipe that yields a squishy, buttery loaf best served straight from the oven slathered in more — you guessed it — butter. But it’s also great sliced and toasted with jam. Ms. Kleven’s original recipe calls for shaping a face out of bits of dough, which you can certainly do in Step 4 before the second rise if you’re making this with children, or if you’re a child at heart.
Junior’s Cheesecake
In 1950, the year Junior’s opened on Flatbush Avenue in Downtown Brooklyn, founder Harry Rosen spent months with the Danish-born baker Eigel Petersen developing what would become one of the most well-known New York-style cheesecakes in the country. This recipe puts the cake in cheesecake: A soft, thin bedding of ethereal sponge cake, flavored with a whisper of lemon extract, supports the light but dense, dreamily smooth cream cheese layer. Alan Rosen, Harry Rosen’s grandson and now the owner, shared the restaurant’s recipe, which has been adapted here for home ovens. Though Junior’s cheesecakes are classically blonde, sometimes light golden, this one gains a deeper hue on top, which is not only okay but delicious, Mr. Rosen said.
Butter-Soy Chicken and Asparagus Stir-Fry
How do Chinese restaurant stir-fries deliver silky and tender meat with a sauce that seems to cling? The secret is a technique called velveting. When meat is velveted (a two-step process of marinating in a cornstarch mixture and blanching in either oil or water), even lean cuts like chicken breast become supremely juicy. Here, velveting does the heavy lifting in this lightning-quick stir-fry, featuring a sublimely savory sauce of butter, soy sauce and lemon. To speed things along further, you can prep the vegetables while the chicken marinates.
Kaab el Ghazal (Gazelle Horn Cookies)
Kaab el ghazal, also known as gazelle horns, are cookies beloved by many Moroccans and are typically shaped like a crescent, mimicking the curve of a gazelle's horn. They are made from a fragrant almond-based dough, flavored with orange blossom water and a hint of cinnamon. In this version, the dough is coated in sesame seeds before baking, giving these gluten-free cookies a distinctive nutty flavor and a subtle chewy texture that contrasts beautifully with the soft, aromatic filling inside. Often enjoyed with tea, these cookies are a staple during special occasions and celebrations such as Eid al Fitr, which marks the end of Ramadan. Traditionally, blanched almonds are ground at home in a food processor, but this recipe simplifies the process by calling for store-bought almond flour.
Ballerina Farm’s Beef Stroganoff
This is a typical family dinner for Hannah Neeleman of Ballerina Farm, who is raising eight children, tending sheep and chickens, and making almost everything her family eats from scratch on her dairy farm in Utah. In many ways, she’s a traditional Mormon farm wife; untraditionally, she broadcasts her daily life to 22 million followers on social media. This recipe uses lean beef and yogurt, both of which are in constant supply on the farm. The tangy sauce is great with any kind of fresh or egg noodles; of course, Ms. Neeleman makes her own.
Sourdough Herb Noodles
If you are the kind of cook who has more sourdough starter than you know what to do with, using it in fresh pasta produces a springy texture and deep flavor. Hannah Neeleman bakes bread most days for her family of 10 at Ballerina Farm, the name of both her 328-acre ranch in Utah and her wildly popular social media accounts. She makes this recipe to serve with stews like beef stroganoff. It can also be made without the herbs.
Ginger Cheesecake Cookies
Three types of ginger — ground, fresh and crystallized — run through these flavorful cookies with a secret. Hidden inside is a creamy cheesecake filling that readily complements and tempers their spicy bite. Skip the crystallized ginger, if you like, but it really makes them pop, as does a finish in brightly colored sanding sugar. If you have only regular white sugar, they’ll still be stunning.
Matcha-Black Sesame Shortbreads
Toasty black sesame and bittersweet matcha come together in this not-too-sweet holiday cookie. The two doughs are pressed and rolled together to make an impressive slice-and-bake shortbread that’s also a cinch to prepare ahead. Make and freeze the logs whenever you like in advance of the holidays, then simply thaw and bake for effortless hosting.
Iced Peppermint Cookies
Flavored with peppermint extract, these zingy shortbread rounds — a visual riff on black and white cookies — have an especially bright, buttery flavor that’s echoed in the icing. The red and white glaze recalls candy canes and Starlight mints, but feel free to play with different colors when decorating these. Or skip the glaze entirely for an easy-to-make minty cookie with a more classic appearance.
Rum-Buttered Almond Cookies
Nutty, buttery and a bit boozy, these festive cookies come together in minutes, making them perfect for holiday baking. (They also happen to be gluten-free.) Reminiscent of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice — once before baking and another round when hot from the oven — which imbues them with even more warmth and richness.
Orange Ricotta Crepes
Knowing how to make crepes is a great back-pocket trick, letting you whip together a lovely dessert (or breakfast, or even afternoon snack) in not very long at all. This orange-ricotta version is best prepared in advance, even the day before. (If you do, stack crepes, wrap and refrigerate.) Count on one or two crepes per person. Spread each with filling and fold into quarters well in advance of serving.
Stained Glass Cookies
These stunning cookies would be a gorgeous addition to any holiday cookie assortment, and they are not much more difficult than any roll-and-cut cookie. The cookie base is lightly sweetened and tender, thanks to powdered sugar and an extra egg yolk, and the glass-like centers are made from crushed hard candies that melt in the heat of the oven. Use a few different colors of candy for a tie-dye effect or single colors for a bolder look. Feel free to use any shaped cookie cutter you like — just make sure they are large enough that there is space to cut out a good-sized hole in the center. Featured in: Can You Find Awe in Christmas Cookies?
Ipo Pain Perdu (Coconut-Bread French Toast)
Pain perdu, which Americans know as French toast, traditionally calls for crusty French bread. Heimata Hall, who runs food tours on his native Mo‘orea in French Polynesia, uses ipo, a Tahitian bread rich with grated coconut and coconut milk. The dough should be as sticky as possible — so sticky, you think it must surely need more flour or liquid, but no. Some recipes call for baking or boiling, but Mr. Hall prefers steaming because it holds in moisture and gives the bread a smooth, clean finish. For pain perdu, he cuts the ipo into thick slabs and dunks them in coconut milk, just enough so they’re coated but not sopping, then in egg. The pan gets a brushing of butter (not too much), to crisp the outside of the bread and caramelize the coconut. The finish: fresh mint, nuts, whatever fruit is in season, and, for extra luxury, a spoonful of coconut cream complete the dish.
Kristen Kish’s Squash and Coconut Milk Custard
In my take on a Thai dish called sankaya faktong, roasted squash halves are filled with coconut milk that’s cooked into a savory crème brûlée of sorts — delightfully jiggly — then topped with brown butter and walnuts. I like to serve it as a starter or as a side with roasted chicken; the coconut flavor gives the squash that sweet-savory mix. This recipe, adapted from “Kristen Kish Cooking” (Clarkson Potter, 2017), is a great autumn dish that would make a nice veggie option at Thanksgiving.
Ina Garten’s Pumpkin Mousse Tart
This dessert, featured in “Barefoot Contessa Family Style” (Clarkson Potter, 2002), was inspired by a pumpkin mousse that my mother had made for years for Thanksgiving. It’s lighter and much more flavorful than that cloying old pumpkin pie. People really do go nuts for it.
Make-Ahead Breakfast Sandwiches
These bacon, egg and cheese sandwiches are the ideal breakfast for your busiest or groggiest mornings. You can make the sandwiches ahead and stash them in the fridge or freezer. Take one to work to heat up in the toaster oven or microwave, or warm up a whole bunch to feed a hungry group before they start their days. Start by roasting bacon in a baking dish; no need to arrange them flat. (For curly bacon, it’s better if you don’t.) Then bake the eggs in the bacon fat. You can also add a cup of chopped vegetables to the egg mixture; just make sure they’re well-cooked and not too watery so the egg keeps well.
Stephen and Evie Colbert’s Beef Wellington
Every year you fret over keeping the turkey juicy. You dry brine; you wet brine; you slather with butter over and under the skin; you baste lovingly. But if you're the one with the anxiety, why does the bird get the spa treatment? With the help of this recipe from our cookbook, “Does This Taste Funny?,” plus store-bought pastry and a good meat thermometer, beef Wellington can be a surprisingly easy and elegant centerpiece to your Thanksgiving table. Wrapped in its bundle of crust, that juicy flavor is all tucked in.
Sour Cream Pound Cake
This pound cake — with its fine, tender texture and inviting, rich vanilla flavor — gets its height from the mixing method, the number of eggs and the reaction between the sour cream and baking soda. The sour cream, less dense than cream cheese, also adds some tanginess. Be sure to take your time when creaming the butter and sugar so the air pockets that are created will expand and cause the cake to rise in the oven.The cake can be baked in a bundt pan or a tube pan. It’s perfect just as it is, but feel free to add the simple glaze or serve with a scoop of ice cream.