Eggs
1930 recipes found
Cranberry Pudding
Think of this dessert as a more colorful, autumnal version of banana pudding. This pudding uses cranberries in place of bananas as its main flavor component. With layers of tart, silky cranberry curd, dollops of sweetened whipped cream and soft vanilla wafers tucked between, it’s a dessert to remember. At first glance, the number of steps might seem intimidating, but all you’re really making from scratch is the cranberry curd, which simply involves blending the simmered cranberries, mixing them with eggs and butter, then cooking until thickened. Serve the pudding cold, scooped into dainty little serving bowls.
Salted Butterflake Rolls
Level up your dinner roll game with these retro, buttery pull-apart rolls. The key to butterflake rolls are their unique shape, so feel free to make this using your favorite enriched bread dough recipe. The dough is rolled out, slathered with salted butter then cut into strips that are stacked before cutting again. You’re left with a little deck of dough slabs all enrobed in butter. They fan open when baked so the fluffy layers are easily pulled apart, ready for sopping up gravy or even more butter. Customize the rolls by stirring grated garlic, finely chopped herbs or spices into the salted butter.
Butterscotch Banana Cream Pie
This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. (Watch me make my Thanksgiving pies on YouTube.)
Sesame-Swirled Pumpkin Pie
The addition of sesame in two forms — as oil and in tahini — results in a sumptuous spin on this Thanksgiving staple. Just a couple of teaspoons of toasted sesame oil lends a nutty savoriness that makes this longtime holiday favorite feel new and exciting, and a slightly sweetened tahini mixture, swirled into the pumpkin custard, creates a striking marbled surface. Gently cooling the pie in the oven will help prevent cracking, though depending on your tahini’s fat content, it may end up splitting slightly along the swirl lines. It will still be beautiful and delicious. (Watch me make my Thanksgiving pies on YouTube.)
Cranberry Citrus Meringue Pie
This delightfully tart pie is an autumnal twist on a classic lemon meringue. Bright, tangy citrus curd is topped with cranberry Swiss meringue. The egg white mixture can take a while to temper, slowly warming up over simmering water, then cooling as it’s whisked. But patience will pay off as it results in a luxurious marshmallow consistency that holds its shape even after days in the refrigerator. Chilling the fully assembled pie will make it easier to cut, and wiping off your knife between slices will result in cleaner edges. Don’t feel limited to lemon and orange for the curd filling: A mix of any tart and sweet citrus — grapefruit and blood orange, for example — will work nicely. (Watch me make my Thanksgiving pies on YouTube.)
Easy Dinner Rolls
Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.
Gâteau Nana
Fashioned after a traditional French gâteau Breton, the gâteau Basque and even (and maybe especially) the galette des rois — all cakes made of sweet or quick puff dough doubled up and filled with fruit or cream or nuts — this inspired version, uniquely Louisianan and lovingly called gâteau nana, takes inspiration from each. Filled with a pecan cream, this beautiful, simple yet rustic cake was adapted from one developed by Melissa Martin, who was inspired by Nancy Brewer’s version at The Kitchen Shop in Grand Coteau, La. Melissa M. Martin touches upon recipe inspiration in “Bayou” (Artisan, 2024): “Nostalgia drives those of us chasing a specific flavor. Nancy and I both believe in these little things that are so important to a season and a community and how to bake them into dough for celebration.”
Caramelized Onion, Cranberry and Rosemary Tahchin
Tahchin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Chocolate Amaretti Cookies
A platter of cookies is always a welcome sight, and these chocolate amaretti, made with almond flour, cocoa, egg whites and a dash of almond extract, are so simple to prepare. These almost beg for an espresso as accompaniment, or a small glass of dessert wine. With their crisp exterior and chewy interior, what’s not to love?
Baked Polenta With Roasted Mushrooms
A hearty polenta casserole makes a wonderful meatless centerpiece. Here, it’s layered with mozzarella, Parmesan and Gorgonzola, and baked in a springform pan, then paired with roasted mushrooms brightened with a quick-to-make gremolata. Plan to prepare the polenta well in advance, at least several hours ahead of serving or preferably the day before, to allow it to firm up. And, better yet, to avoid any last-minute stress.
Buttermilk Pie
Buttermilk pie is one of those desserts that can be made with pantry staples whenever the fancy strikes: a make-do pie, if you will. It belongs to a category of pies, also called desperation pies, that home cooks turned to when ingredients were scarce. Start with a store-bought crust or your favorite pastry and then fill it with a deliciously simple custard flavored with the appealing tang of buttermilk and lemon and the creamy richness of butter. Blind baking, or baking an empty crust with pie weights, is an important step for many custard pies. The baked custard slightly softens the underlying crust, but blind-baking sets the crust and gives it a head start towards crispness. Be sure to fill the empty, chilled crust with enough pie weights, beans, or rice to come all the way up to the top so that the edges don’t slump down while it bakes.
Éclair Cake
Lush and creamy, éclair cake is a dessert popular in the Midwest and beyond that’s perfect for any gathering, celebration or potluck. Inspired by the flavors of the classic French éclair pastry, this no-bake American iteration is reminiscent of an icebox cake. Typically, graham crackers are softened under layers of a pillowy smooth mix of vanilla pudding and whipped topping, and covered with rich chocolate. This version uses homemade crème légère (a fluffy mix of pastry cream and whipped cream) and a simple homemade semi-sweet chocolate ganache. The crème légère might sound fussy, but the preparation here is streamlined (no tempering of eggs required) and makes for a just-sweet-enough creamy filling. (Of course, in a pinch, you can swap in store-bought pudding and whipped topping.) Éclair cake needs chilling time, which makes it a great make-ahead dessert, and is best served after 24 hours in the fridge.
Doughnut Shop-Style Apple Fritters
The joy of eating these doughnuts comes as much from the flavor of the apple and cinnamon in each bite as from the texture – the crunch of the sugar-glazed fried exterior and the soft, pillowy pull-apart pieces of a buttery, yeasted doughnut. One doughnut-shop secret to the perfect apple fritter: use a lot of cinnamon. It is going to seem like a mistake, but fried doughnuts (see Tip) require a lot more apple, cinnamon and salt for the flavor to punch through than if they were baked. The second trick, which achieves that crispy but melt in your mouth texture: chop the dough. It might seem a bit fussy but they don’t have to be exact cuts, you just need 1/2-inch pieces. The texture will be like monkey bread but in an amazing apple fritter doughnut.
Chicken Pastilla
Pastilla, or B'stila in Moroccan Arabic, is one of the most iconic Moroccan dishes. Traditionally served during special occasions and festive gatherings, it masterfully balances sweet and savory notes, aromatic flavors and contrasting textures. While the original recipe calls for pigeon or squab encased in warqa (a thin, Moroccan pastry), this version uses chicken and phyllo pastry for a more accessible approach. The pie features layers of spiced chicken, caramelized onions, fluffy scrambled eggs and crunchy almonds. The chicken is cooked with the onions, then removed to allow the onions to caramelize while the almonds are toasted and eggs scrambled. However, all the layers can be prepared up to two days in advance; store them in sealed containers in the fridge, except for the almonds, which can be kept at room temperature. While the dusting of cinnamon sugar on top is optional, it’s a beloved tradition among many Moroccans, who typically enjoy an extra touch of sweetness.
Smoky Spiced Eggplant Dip
Any Romanian gathering or celebration will inevitably contain an eggplant dish, the most common ones being salată de vinete (eggplant salad — a charred eggplant dip that’s similar to baba ghanouj but uses mayonnaise instead of tahini) and zacuscă (a charred eggplant and pepper dip, similar to ajvar). This family recipe, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), falls somewhere between the two: The charred eggplant is sweetened with shallots, brightened with tomatoes and spiced with paprika and cumin (sometimes caraway). It’s not as heavy as the mayonnaise-laced dip and not as labor-intensive as zacuscă, making it a faster, lighter alternative to whip up on any occasion. Get ready for one of the most inviting smells you will experience in the kitchen.
Chantilly Cake With Berries
You might recognize this berry-laden, emoji-ideal cake from birthday parties, family gatherings or the shelves of supermarket chains selling copycat versions across the country — but this recipe has been perfected by its creator during the last 20 years. Invented by Chaya Conrad, the head chef and owner of Bywater Bakery in New Orleans, when she worked in the bakery department at Whole Foods, this newer version of her famed layer cake skips the traditional yellow cake for an almond-scented white cake base. Inspired by crème Chantilly (whipped cream), the frosting is thickened and stabilized with cream cheese and mascarpone, and has inspired Chantilly donuts, Chantilly king cakes and Chantilly ice cream. “To have something that you’ve made that has turned into such a big deal is pretty wild,” Ms. Conrad observed on the impact of her creation. “In New Orleans, when I pass, they’ll be second lining with Chantilly hats and things.”
Pasta al Sugo Finto (Vegetable Ragu)
A hearty vegetarian pasta sauce fortified with vegetables rather than meat, “sugo finto” translates from Italian to “fake sauce” — but this dish is full of real flavor. Popular throughout Tuscany and southern Italy, it is a highlight of cucina povera (an Italian term — and art — referring to frugal cuisine), allowing vegetables to stand in as a nutritious substitute for pricier meat. The base of the dish begins with a traditional soffritto (sautéed onion, carrot and celery). In this version, the addition of mushrooms simulates a meaty texture. Red wine deglazes the pan and adds richness. Chopping the vegetables that form the foundation of the sauce is a meditative task, but you can toss them in a food processor to shred, if preferred, to save time. To elevate this dish for a weekend, add the optional pangrattato topping for a crunchy, nuttier bite. A sprinkle of cheese can also be added before serving.
Date and Honey Kugel
Sweetened with dates and honey, this caramel-scented noodle kugel will be the perfect addition to your Rosh Hashana menu. While many noodle kugels are typically made with sour cream and cottage cheese, this one uses cream cheese and milk in the custard for a creamy and rich result that can easily be made pareve, meaning it uses no meat or dairy products (see Tip). Toss the chewy noodles with the spiced date and honey custard and jammy chopped dates. Bake until the custard is just set and the noodles develop crispy edges. Serve cold, with a hefty drizzle of honey on top.
Coconut Tapioca Pudding
A little salt makes this dreamy concoction tastier, giving it another dimension. The pudding can be made several hours in advance but should be served at room temperature.
Easy Sugar Cookies
Soft and perfectly chewy, here is our best recipe for sugar cookies.
Marsala Chicken Meatballs
Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce. Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off. This recipe is dairy-free as written, but if you’d like to finish the dish with a few knobs of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness.
Sheet-Pan Lemon-Ricotta Pancakes
Reminiscent of an Italian lemon cheesecake, lemon-ricotta pancakes are a brunch menu favorite. This recipe spares you the task of standing at the stove flipping pancakes, instead employing a sheet pan and the oven, which makes this recipe ideal for effortless entertaining. Whipping the egg whites helps keep the pancakes light and fluffy, so the ricotta can add flavor without extra weight. A splash of almond extract and lemon zest are the perfect pair for brightness and a fantastic oomph of flavor. The large-format pancake feeds a crowd and tastes just as good hot, at room temperature or served as leftovers the next day. While it bakes, make the (optional) lemon whipped cream, a simple confection that turns this easy dish into a show-stopper.
Vegan Zha Jiang Mian
Zha jiang mian is a popular Chinese noodle dish that is the quintessential pantry meal: Staples in many Chinese households, the fermented soybean pastes are like richer, deeper misos, and add significant depth to this quick dish. Traditionally, zha jiang mian is made with pork belly, but this vegan version captures a similar texture with sautéed eggplant, which cooks down to become soft and creamy, adding to the body of the sauce. Crumbled tofu helps the sauce coat the noodles when mixed. Chinese soybean pastes vary in saltiness, so season lightly with salt in the beginning to help build flavor without overdoing it. (You can always adjust the seasoning at the end if you need more salt.) These noodles are typically served with mung beans and slivered cucumber, but a variety of fresh vegetables could step in; shredded romaine lettuce or carrots would also be delicious.