Eggs
1930 recipes found
Sweet Corn Carbonara
Of carbonara, the chef Michael Serva writes, "[it's] an infamously specific alchemy with fighting words around any sort of modification. Always with guanciale, never bacon. And the addition of peas is likely to have you ducking thrown furniture anywhere near Rome." Perhaps it's the 6,000 miles between Rome and Marfa, Texas, that emboldens Mr. Serva, who co-owns the Italian deli Bordo with his wife Hannah Texie Bailey, to reimagine classic carbonara. He uses finocchiona salami ends that no longer fit in the meat slicer in place of guanciale, and adds in-season sweet corn to the mix. True to Mr. Serva's waste-not philosophy, he utilizes every part of the corn too: kernels in the dish, cobs to flavor the pasta water, and silks as a sweet and surprising garnish. This approach results in a luscious carbonara punctuated by summer sweet corn, making it a perfect dish for late summer and early fall. While finocchiona salami and Calabrian chile paste are well worth sourcing, any salami or chile paste you have in your refrigerator work well here too.
Quick Roasted Eggplant
Of all the ways to cook eggplant, roasting it in large cubes is one of the easiest and most delicious. Eggplant browns beautifully in a hot oven, becoming crisp and golden at the edges, and tender and soft in the center. Because it will absorb the olive oil quickly, giving the eggplant a good toss with your hands is the best way to make sure it’s evenly coated before it goes into the oven. And don’t skip the parchment paper: It makes for easy cleanup and prevents any crispy eggplant bits from sticking to the pan. Serve roasted eggplant with a scattering of fresh herbs, or dress it up with a drizzle of tahini sauce or herb salsa.
Grilled Eggplant, Herby Lentils and Turmeric Tahini
This easy summer salad brings bold flavors, contrasting textures and gorgeous color to the plate. Well-cooked eggplant is succulent and juicy, and needs less time (and oil!) than many may think. Eggplant is known to absorb liquid like a sponge, so here’s a trick: Oil the slices (lightly) just before they hit the pan to ensure that they are not oil-logged. Pressing them into the pan gives them nice color and promotes charring. A flexible utensil, such as a fish or silicone spatula, is useful here. Each element of this salad can be prepared ahead, making this a great option for gatherings or weekly meal prepping. The eggplant can also be grilled outdoors, which will deliver even deeper smoky flavors. If you’re looking for a shortcut, use canned lentils (or other legumes) rather than starting with dry, uncooked ones.
Scrambled Eggs With Soy-Marinated Tomatoes
Scrambling eggs with tomatoes is a classic comforting pair, particularly in Chinese cuisine. But instead of cooking the tomatoes along with the eggs, here, the eggs are cooked separately, while the ripe tomatoes break down, their flavors concentrating when left to sit in a sweet soy-sesame dressing. Pile the scrambled eggs and the tomatoes onto crusty bread to soak up all the flavor. Add chunks of avocado to the marinated tomatoes too, if you like.
Tortellini Salad with Zucchini & Roasted Garlic
This tortellini salad is perfect for make-ahead lunches & makes great use of zucchini! The roasted garlic isn't necessary but in my opinion, worth it!
Fried Eggplant
These crispy breaded eggplant rounds make a delicious appetizer served with marinara sauce for dipping. The key to tender, creamy eggplant with a crisp, crunchy coating is slicing the eggplant thinly and salting it to draw out excess moisture before breading. Coated in seasoned panko, the eggplant rounds cook in under 3 minutes, meaning you can fry the whole batch in under 15 minutes and serve the rounds piping hot. If you’re planning ahead, you can also bread the eggplant slices and refrigerate them on a paper towel lined plate for several hours before serving.
Chłodnik Litewski (Chilled Beet Soup)
An ideal dish for peak summer, when hot meals seem unthinkable yet fresh produce is bountiful, chłodnik litewski is perhaps the best-known of the Polish chłodniki (chilled soups). Chłodnik litewski translates to Lithuanian cold soup, and reflects a time when Poland and Lithuania were under the rule of the same dynasty starting in the late 14th century, a period in which Polish cooking was influenced by Lithuanian cuisine and vice versa. It’s certainly the most eye-catching, with a lovely magenta hue that emerges when the roasted beets meet the kefir and sour cream to form the soup’s tangy base. It combines both cooked and raw ingredients — you’ll need to roast some beets and boil some potatoes and eggs — and is best prepared in advance, ready for easy assembly. (For the most vibrant pink color, be sure to refrigerate the soup overnight, as the color deepens with time.) Beets and their greens lend an earthy note, and fresh cucumbers and radishes provide a satisfying crunch. A tangle of fresh herbs and vegetables and a soft-boiled egg on top complete the dish.
Mango Labaniyad (Creamy Custard)
A much loved creamy custard dessert in many Somali households, labaniyad is a fixture during Ramadan, when it is often enjoyed as the sweet end to an iftar meal, and other special gatherings. A boxed custard mix is often used, and the results might be topped or mixed with an assortment of fruits such as mangoes, bananas, melons, strawberries or grapes. While the custard base is not typically fruit flavored, this recipe utilizes sweet, ripe mangoes for deeper flavor and nods to the fruits that normally decorate this dessert.
Ham and Cheese Slab Quiche
Thinner and creamier than most, this quiche embraces the best parts of the ideal croque-monsieur, the perfect mingling of cheese, ham and Dijon between slices of bread. The Gruyère melds with the custard into a pseudo Mornay sauce, while the buttery, crisp puff pastry replaces toast to rich effect. The zippy acidity of the Dijon is essential to balancing the richness of this quiche; it cannot be skipped. The ham is equally non-negotiable, providing a meaty heft that grounds all the creamy, cheesy goodness. Assembled on a baking sheet, this dish is built for entertaining, but you don’t need to wait for a group to enjoy this. After it cools, slice it into slabs and store it in the fridge, if you’d like to savor it for one. It is delicious cold for a quick afternoon snack, but be forewarned: You might end up indulging in multiple slabs and ruining your dinner.
Eggplant Lasagna
Roasted eggplant takes the place of pasta in this veggie-heavy riff on traditional lasagna. All the other lasagna elements are here, including a spinach, herb and ricotta filling; marinara sauce; and plenty of Parmesan and mozzarella cheese. The result is a completely gluten-free dish that tastes every bit as hearty and comforting as a true lasagna, with a welcome brightness from the addition of lemon zest. This is by no means a difficult recipe, but there are several steps. To save time, you can roast the eggplant slices in advance and store them in the refrigerator for up to 24 hours before assembling the lasagna.
Spiced Roasted Eggplant
This simple eggplant recipe yields soft and deliciously spiced rounds. Eat them as a side with meat or fish, or as a vegetable main, with seasoned yogurt and chopped herbs. Don’t be afraid to use your broiler for extra crispness at the end of roasting, and consider leftovers an excellent start for your favorite eggplant dishes, like moussaka or ratatouille.
Chocolate Wafer Cookies
Classic White Cake
For this delicate, fluffy cake, snow white layers are made by ditching egg yolks and going straight for egg whites. To avoid overmixing, the batter calls for the reverse creaming method, made popular by the cookbook author Rose Levy Beranbaum, in which the dry ingredients are mixed with a solid fat (butter in this case) before the liquid ingredients, including oil, are added. A mix of butter and oil helps create the soft, tender crumb. Ice the cake with whatever frosting you prefer, though vanilla is classic. Use clear vanilla extract for the brightest layers and buttercream.
Escalivada (Catalan Roasted Vegetables)
In Catalonia, escalivada is traditionally prepared in the fireplace, with raw vegetables nestled in the coals and ashes, cooked slowly until soft — typically eggplant, sweet bell peppers and onions, sometimes tomato. When cool, the charred skins are removed, and the vegetables are sliced or torn into strips, then dressed with olive oil, garlic and sherry vinegar. These days, the method has changed slightly, with modern cooks roasting the vegetables on a sheet pan in the oven or over indirect heat in a covered grill. The ingredients mingle, resulting in something much like a vegetable stew. Once assembled, it will keep a week and can be served cold or at room temperature. It tastes best when aged at least a day, so make it ahead for a party or picnic.
Eggplant Bolognese
Eggplant and mushrooms come together in place of ground beef in this hearty vegetarian pasta that delivers the depth of a more traditional Bolognese sauce. Use Italian eggplant, which is widely available and has silky, sweet flesh. Peeling the eggplant helps it brown and cook more quickly, and encourages it to partially melt into the sauce as it simmers. Earthy mushroom broth fortifies the vegetable-rich sauce with deeper savory flavor. Serve the pasta with a simple green salad and crusty bread.
Mapo Tofu Scramble
The bold, savory, spicy flavors of mapo tofu are paired with the creamy richness of scrambled eggs in this hearty and comforting anytime-of-day meal. The dish comes together quickly and all in one skillet: Ginger, scallions and spiced pork are first sizzled and simmered, making way for eggs that are soft-scrambled then folded into the tofu mixture. Round out this superfast meal with a sprinkling of freshly sliced scallions or chopped herbs and some buttered toast.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__11__20191108-pistachio-buttercream-vicky-wasik-1-1c9be763da4a4b378bbfbd9b6adeb495.jpg)
This Luxe, Goes-With-Everything Pistachio Frosting Will Forever Change You
Toasted sugar, rich buttercream, and a splash of liqueur make for a luxurious topping for all your favorite breads and cakes.
Barbecue Vegetable Salad
This knife-and-fork dinner salad is full of char and crunch, topped off with a festive dressing to incorporate into your summer repertoire. It’s also an ideal way to use up any grillable vegetables. On a verdant bed of Romaine lettuce, kale and cilantro, pile on grilled summer vegetables and peaches and a shower of corn chips. Beans add protein, though you could also top with quinoa, grilled tempeh bacon or another protein. While barbecue sauce doesn’t often coat lettuce, here it becomes a tangy, thick and pleasantly sweet salad dressing with the addition of a little lime juice to loosen and brighten. If you have some ranch in the fridge, drizzle zig-zags of it on top, too; the duo tastes like an herb-flecked Thousand Island dressing. Eat this big salad solo or with a side of cornbread.
Mákos Tészta (Poppy Seed Noodles)
This four-ingredient one-pot meal takes 25 minutes to complete, so it’s easy to understand its wide appeal. Freshly cooked long, flat noodles are tossed in butter (sometimes oil) with ground poppy seeds and sugar. The results are pleasantly sweet, nutty and comforting. This dish of poppy seed noodles, also known as mákos tészta in Hungarian, originated as early as the 16th century as a humble meal beloved by peasants. Its affordability and appeal caused it to quickly grow in popularity until it was adopted across Hungary and certain parts of Eastern and Central Europe. The dish is enjoyed as a sweet main course, served on its own, or paired with a soup or salad.
West Indian Kedgeree (Coconut Curry Rice With Cod)
Rice plumped in spiced coconut milk, delicate steamed cod and fudgy egg yolks unite in this tropical take on kedgeree. A British derivative of South Asia’s ever popular khichdi, kedgeree keeps the golden spiced rice and swaps lentils for fish in a dish that’s one of many culinary byproducts of England’s former colonization of India. This interpretation begs for yet another leap across the ocean to the West Indies, where coconuts, scallions and curry abound. Traditionally, kedgeree calls for smoked haddock, but fresh cod is milder and requires less preparation, saving cleanup time. Salting the cod ahead of time lightly cures it, enhancing flavor and texture and giving a nod to salt cod, a popular ingredient in the West Indies.
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
Buttermilk Chess Pie
The category of chess pie is expansive. By definition, a chess pie is any sweet custard pie made up of eggs, butter and sugar, with something to set it, like flour or cornmeal. This runs the gamut from transparent pie to pies that even include nuts like Kentucky Derby pie. These “sugar pies,” with their basic ingredients, might otherwise fall flat without a bit of finesse. This version, beautifully balanced with buttermilk and a touch of lemon and vanilla to cut the characteristic sweetness, elevates the minimalism in an elegant and well-rounded way. It’s chess pie in its highest form. Some tips for success: Cooling your buttermilk chess pie for several hours is just as important as baking until set with the right jiggle. Baking it in a frozen, homemade pie shell helps create a crust that is both crisp on the bottom and soft against the filling.
S’mores Tart
This stunning dessert takes the elements of s’mores – marshmallows, graham crackers and melty chocolate – and recombines them in an elegant way. A billowing meringue singed with a blowtorch replaces the toasted marshmallows, a homemade graham cracker crust replaces the cookies and a soft, bittersweet ganache stands in for the usual melted chocolate bar. It does take time and effort, but you can do it over the course of a couple of days. The spectacular results are well worth it.
Creamy Coconut-Lemon Pie
This creamy, dreamy lemon pie is packed with lots of bright zesty lemon flavor and coconut four ways. The classic graham cracker crust is enhanced with a handful of toasted coconut, the filling is rich with coconut milk and the whipped coconut cream topping is garnished with more crunchy, toasted coconut. This pie is a dinner party dream: You can make it up to two days in advance and it just gets better sitting in the fridge. Make sure to take the time to thoroughly chill the coconut cream for the whipped topping: Put the can in the fridge the night before, and hold off on spreading it on until you are ready to serve. If the cream is not cold enough, it won’t hold its shape when whipped. Save any liquid from the coconut cream for a smoothie.