Eggs
1930 recipes found
Lemony Turmeric Tea Cake
This cake, which is adapted from “Nothing Fancy: Unfussy Food for Having People Over,” is so good and so simple to put together, you might come to call it “house cake,” which is, of course, cake to keep in your house at all times. Just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it won’t make it out of your kitchen.
Rum Flip
S.S. Field calls this early concoction “a drink that may have helped to change and improve our history but that two centuries of history have neither changed nor improved.”
Potato Noodles
Here’s a grandmother’s recipe related to gnocchi but from a grandmother who was not Italian. In this recipe from my mother, Annette Gertner, a potato-based dough is formed into small noodle shapes, which are tossed with bread crumbs and onions, Austrian-style. Another way to serve the noodles is to gently fold them with warm sour cream and chives.
Churros
In the world of fresh pastry, few things are quicker than churros – those crullerlike strips of crisp fried dough that are street-corner snacks in Spain, Mexico and some New York City subway stations. In fact, there are few breakfast dishes or last-minute late-night snacks that can match a batch of churros. If there is a recipe ideal for learning deep frying, this is it. The dough is extremely forgiving, and will brown nicely at any temperature in the neighborhood of 350; with a frying thermometer, you can hit the temperature right on the money. The only trick, as with all deep frying, is to not crowd the dough strips. Work in batches. Once the strips are gloriously brown, turn them in a sugar-cinnamon mixture and serve hot, or at least warm. Cold churros are certainly edible, but they're a far cry from hot ones.
Classic Eggnog
Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker’s Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.
Irish Whiskey in Cocktail Form
The obvious starting point for a proper St. Patrick’s Day cocktail is Irish whiskey. But that is where it gets difficult. Ask a bartender for a classic Irish whiskey cocktail, and you’re likely to get a long, pained pause. That’s because Irish whiskey has kept its distance from the cocktail set. Like its peatier cousin, Scotch, it tends to be a curmudgeonly loner, preferring the company of just ice and a bit of water. This recipe was created in 2009 by Anthony Malone, the Dublin-born general manager and bartender at Puck Fair, as part of a challenge to create a cocktail based on the traditional Irish breakfast — eggs, bacon, black and white pudding, and toast. Malone's drink combines Bushmills with cherry liqueur and orange juice, as in the Scotch-based Blood and Sand, along with a whole egg, “for that creamy consistency.”
Strawberry Pots De Creme
Avgolemono (Egg-Lemon Sauce)
Stone-Ground Grits With Poached Eggs and Shaved Summer Truffle
Roasted Mushroom and Halloumi Grain Bowl
Like chickpeas and tofu, halloumi cheese is a sturdy vegetarian protein that browns and crisps when roasted in the oven. Its salty, chewy character is just one of the exciting bits about this grain bowl. Other highlights include crisp mushrooms, which roast alongside the halloumi; dollops of olive-studded yogurt; and whatever bright and crunchy herbs and vegetables you like or need to use up. To easily enjoy the full range of textures in each bite, instead of simply piling each element on top of the grains, layer them as if you are building nachos. It’s a small tweak, but one that makes for an even more satisfying bowl of grains.
Quaking Pudding
Grilled Pizza With Grilled Eggplant and Cherry Tomatoes
The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below). The slices have to be thick, so that you get a creamy interior with a charred exterior. If they’re too thin, they’ll just burn.
Grilled Eggplant and Tomatoes With Chermoula
Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer’s eggplant and tomatoes. You can use an outdoor or an indoor grill for these.
Handmade Lasagna Sheets
There’s nothing quite like lasagna made with thin, silky sheets of fresh pasta. The noodles absorb the sauces as the dish bakes, and everything separate becomes one. Each bite will melt in your mouth. When rolling out the dough, sprinkle generously with flour to prevent sticking. And if you can’t cook the pasta right away, make sure to spread flour abundantly between each sheet because the longer it sits, the more it will threaten to stick back together. If after assembling the lasagna you are left with uncooked sheets of pasta, cut them into noodles, toss with flour, and freeze on a baking sheet in a single layer before transferring into a freezer bag. Freeze for up to a month, and to cook, just drop into boiling, salted water.
Chickpea Orzo Salad With Harissa-Roasted Eggplant
Where a typical potluck pasta salad is creamy and mayonnaise-rich, this one is vegetable-forward, crunchy and spicy. The heat comes from harissa, a North African paste typically made with red and hot peppers, and spices like coriander, caraway and cumin, which is used to marinate the vegetables and to dress the salad. Offset some of the intensity with mild mozzarella cheese, deeply toasted walnuts and salty bright-green olives, and no one will miss your great aunt’s bowties.
Classic Leeks Vinaigrette
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish “asperges du pauvre,” the poor man’s asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they’ll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Croque-Madame
This is a variation of Amanda Hesser’s croque-monsieur, a ham and Gruyere sandwich topped with béchamel. Here, we invite you to pop a fried egg on top. Voila! A croque-madame (reportedly named such because the egg resembles a lady's wide-brimmed hat).
Lasagna With Tomato Sauce and Roasted Eggplant
This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my dinner party and refrigerated them until I got home about an hour before my guests were due to arrive.
Tamagoyaki (Japanese Rolled Omelet)
Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Traditionally, it’s made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each fold parallel to the last. Don’t worry about little tears; they’ll be covered up with the next layer.
Hazelnut Biscotti
Chinese Omelet With Stir-Fried Vegetables In Spicy Sauce
Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking custard (they're later strained out), enhances the chocolate flavor.
Sawmill Farm Pancakes
