Eggs
1930 recipes found
Frittata With Peas, Herbs and Feta or Parmesan
This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.
Cabbage, Feta and Dill Piroshki
There are as many possible fillings for piroshki as there are countries that claim the yeasted, stuffed buns as their own. In Russia and Ukraine, where they are an especially popular street food, you’ll find versions that are baked and versions that are fried with fillings both sweet and savory. In this baked version, the slightly sweet, butter- and egg-enriched dough encloses a filling of silky cooked green cabbage, which provides a nice counterpoint to salty feta. Once you’ve made these a couple times, you might start dreaming up your own fillings. Piroshki are a wonderful way to use up odds and ends.
Egg White Frittata With Leeks
Finnish Pancakes
Outside Thunder Bay, you won’t find many places that serve the Hoito’s style of Finnish pancakes, which bear no resemblance to fluffy American-style pancakes. At the restaurant, they are each the size of a dinner plate, heavy and dense.
Strata With Mushrooms and Chard
I make stratas — savory bread puddings — when I find myself with a stale baguette on hand, even if it’s so hard that the only way to slice it is to saw it. A strata is as comforting as macaroni and cheese, and it makes a great one-dish meal.
Smoky Eggplant Salad With Yogurt and Mint
This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.
Deviled-Crab Casserole
This is our hands-down favorite. Each cook had a slightly different recipe. This is Martina's.
Mashed Eggplant With Capers, Scallions and Parsley
Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze throughout the Middle East. An assortment of mezze can precede a larger feast, served as appetizers, or you may make an informal meal of mezze, picnic-style, indoors or out. This lemony Turkish-style eggplant dip fits the bill beautifully, spread on baguette toasts or crisp pita bread.
Crustless ‘Quiche’
I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.
Wild Rice with Liver and Mushrooms (Riz Sauvage Derby)
Mushroom Barley Soup
This is the soup that inspired the Campbell's "Mmm Good" campaign.
Fennel and Mushroom Salad
Roulade Of Rainbow Trout With Morel Mushroom Duxelles
Turlu
Green Bean, Mushroom, Pepper and Olive Salad
Bacon-Cheddar Quiche
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You could make the whole thing the night before serving it, and consume it at room temperature in the morning. But just making the dough for the crust in advance will save loads of time -- and the pleasure of the bubbling hot dish on a breakfast table is impossible to deny.
Mushroom Ragout
Cabbage Stuffed With Chicken and Mushrooms
Savory Clafoutis With Corn and Swiss Chard
Clafoutis are baked French pancakes, usually filled with sweet cherries. This savory version calls for corn, Swiss chard and leeks instead of fruit, and includes plenty of Gruyère for a salty depth. It will emerge from the oven puffed and golden, then quickly deflate. Fear not, it still tastes wonderful after it flattens out, though for the best presentation, try to time it so your guests are at the table when it is ready. Serve it for brunch or a light dinner with a tomato salad on the side, if you’re making this in tomato season. In winter, sliced oranges drizzled with olive oil and salt are nice, too.
Deep-Dish Mushroom Pie
Mushroom Ceviche
Avocado and Mushroom Salad
Wild Mushroom Broth
