Eggs
1930 recipes found
Crème Fraîche Poundcake
Old-fashioned poundcake recipes don’t typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up — but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You’ll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.
Mrs. Lefferts's New Year's Cakes
Cranberry Ice Cream
Curried Meatballs With Eggplant
Lemon-Ginger Tart
Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won’t taste as much as you’ll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn’t tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.
Boston Cream Doughnuts
This is a recipe for a popular riff on the classic Boston Cream Pie, with a crisp, flaky doughnut as the vessel for silky pastry cream. The only specialty tool you’ll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the cream into the center of the pastry.
Soy-Sauce-Pickled Eggs
Yusuke Shimoki runs Engawa, a tiny bar in Japan. To accompany his sakes, he occasionally serves soy-sauce-pickled egg yolks, which he cures in a mixture of mirin-sweetened soy sauce and a strip of the dried kelp known as kombu. A recipe for it appeared in The Times in 2015, after Shimoki visited the United States. You can marinate the yolks for as little as 6 hours and as long as a couple of days, but they are perhaps best after 8 or 9 hours, when the yolks become creamy, with a slightly firm skin.
Algerian Spiced Striped Bass Tagine
Salted Cocoa-Hazelnut Cookies
These are a classic slice-and-bake cookie, ripe for improvisation. Not into hazelnuts? Pistachios, almonds, even chocolate chunks are great here. Don't worry too much about getting the perfect cylindrical log; the dough should even out most imperfections as it bakes.
Roasted-Mushroom-and-Broccoli Grain Bowls
Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and the lemony, herbal buttermilk dressing lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like — this recipe can be a template for all your leftovers.
Lamb and Eggplant Pide
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it’s cooked it becomes an almost-cheesy layer between the meat and dough. If you can’t find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.
Jumbo Shells Stuffed With Ricotta Filling
Potato and Anchovy Salad
This potato salad takes its inspiration from a Swedish wintertime classic, Janssen's Temptation, a gratin of cream-swathed potatoes spiked with anchovies. You might think that 10 anchovy fillets strike too strident a note, but against the rich sharpness of the eggy sour cream dressing and the sweet salad potatoes, they just provide balance.
Smoky Sweet Potatoes With Eggs and Almonds
Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don’t be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: “The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique.” Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don’t have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won’t have the same texture.
Chilled Eggplant Bisque
Pan-Fried Breaded Pork Chops
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Peanut-Butter Wafer Cake
This towering trifecta of flavor and texture — crisp wafer, creamy peanut butter and glossy dark chocolate — comes together quickly and easily. The hidden star here is Katherine Yang’s utterly delicious peanut butter cream, which binds the layers. It’s savory and nutty, silken and not too sweet. Wafer sheets come in standard 8 1/2-inch rounds, so tempering the chocolate in a 10-inch-wide, shallow pan is the simple trick to easy dipping. You can use an offset spatula to spread the filling, or for a more impressive presentation, use a star tip, and pipe swirls, rosettes or scallops. The cake should be eaten soon after assembly, as the filling will eventually start to soften the wafer’s crispness.
Linguine with Crab Meat
At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle’s version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it’s sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You’ll have plenty left over, enough to test your cocktail-making chops before dinner.
Chocolate Ice Cream Profiteroles
Profiteroles are among the most irresistible desserts. They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts. Adding dark chocolate ice cream catapults them heavenward, to everyone’s delight. More romantic recipes, from dinner for two to chocolate for all, can be found here.
Fried Eggplant With Chickpeas and Mint Chutney
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.
Murdock Recipe: Chocolate Walnut Cookies
Asparagus Three Ways: Raw, Cooked, Puréed
Rice Cooker Bibimbap with Salmon and Spinach
Hui Leng Tay, a food blogger in Singapore, is unusually committed to her rice cooker. She developed this recipe for bibimbap, and she sees herself as seeking the elusive grail of cooks everywhere: the make-ahead, not-too-unhealthy, tasty meal. "I try to figure out which ingredients get better when kept over low heat for a long time, like cabbage and onions, and which ones get droopy," she said.
Kimchi Carbonara
The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over Korean TikTok, spoke to her. “I love how Korea somewhat recently started introducing cheese on everything,” Ms. Meyer said. “I’m all for it, especially being from the Midwest.” This is her take on the cultural mashup as a Korean adoptee. She cooks down napa cabbage kimchi until soft, and cuts through the buttery base with white wine. The dish comes together quickly, so have everything prepped and ready to go before starting the sauce.