Eggs
1930 recipes found
Berry Tiramisù
This fruity, summery version of tiramisù was invented by Letizia Mattiaci, a cook in Umbria who teaches cooking classes in her home kitchen, high in the hills above Assisi. Berries and cream are, of course, a classic combination, but putting them together this way makes for a beguiling dessert. The berries give off a delicious violet juice that is used to soften the ladyfingers, just as strong coffee is used in the traditional recipe.
Farfalle With Oven-Dried Tomatoes And Eggplant
Roasted Eggplant With Spiced Chickpeas
Eggplant is a staple in the Arab world, the source of the dish called moussaq’a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.
Arugula Salad With Chopped Egg and Prosciutto
This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb’s lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as “wild” arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.
Baked Farfalle With Eggplant
Salami-Stuffed Eggs
Manouri, Eggplant and Orzo Salad
Brik (Egg-stuffed pastry for one serving)
Warm Potatoes With Cheese Sauce
Zucchini Blossoms Stuffed With Tuna
Eggplant Wraps
Frittata With Red Peppers and Peas
This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don’t have a fresh one on hand. The frittata looks beautiful on a buffet.
Grilled Eggplant, Peppers and Onions
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Floating Island With Apricot Creme Anglaise
A dessert whose sweetness can set an adult’s teeth on edge is given a tart reprieve in this recipe. In thinking about a less-sweet take on île flottante, Melissa Clark considered: What would Julia Child do? Would she purée fresh apricots and stir the mush into the custard to make a sauce that was tangy and bright? The result is a dessert that takes a few hours of your time, but it rewards deeply. It’s a familiar classic, brightened up.
Apricot Ice Cream
Erinia's Ravioli
Macaroni Beaucaire
Marina's Kofte
Chicken, Ham And Pea Potpies
French Toasted Apricot Brioche
Braised Lamb With Egg and Lemon
For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it's best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.
Monkfish à la Provençale
Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?
Penne Alla Norma
