Eggs
1930 recipes found
Flan Almendra (Almond flan)
Watercress and Hard-Cooked Egg Salad
Old-Fashioned Butterscotch Pudding
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
Celeriac Rémoulade
Blotkake (Norwegian Cream Cake)
Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. “Scandinavians really value lingering and feasting at the table,” said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving. Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.
Green Mayonnaise
Red Pepper Mayonnaise
A spicy homemade mayonnaise that's especially good with fried oysters.
Cheddar Cheese Puffs
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Anchovy-Stuffed Eggs
Popcorn Pudding
Cyrus's Express Bread-And-Butter Pudding
Polenta With Parmesan and Olive Oil-Fried Eggs
If you’ve ever decided that cold cereal is a good dinner, here’s another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.
Stir-Fried Brown Rice With Poblano Chiles and Edamame
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she’s right: the rich, nutty flavor and chewy texture make for a very satisfying meal. The trick to successful fried rice, whether you use brown or white rice, is to cook the rice a day ahead and refrigerate. Cold rice will not clump together.
Swiss Rosti With Smoked Salmon and Poached Egg
In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm — check with a skewer or paring knife — or they will be impossible to grate.
Gruyère Puff
Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.
Pierre Franey's Hamburger With Egg And Anchovy
Paupiettes De Sole Au Vermouth (Rolled Sole Fillets In Vermouth Sauce)
Southwestern Potato and Celery Omelet
This spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don’t need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.
Gabriella Marriotti's Egg And Eggplant Appetizer
Roasted Eggplant-Yogurt Cheese Dip
Bolitas de Yuca y Queso (Fried Yuca Balls Stuffed With Cheese)
Yuca, also known as cassava, is a root vegetable used around the world to make many beloved regional dishes as well as flour, tapioca and even laundry starch. It is similar to the potato, but it is harder, has a thicker brown skin and has a tough fiber running through its center. It often has a subtly floral, lightly sweet taste. Here, yuca is boiled, mixed with loads of mozzarella, then fried until golden brown to make bolitas de yuca y queso, a popular dish in Latin America that is also known as yuquitas rellenas or bollitos de yuca. The crunchy panko coating complements the creamy, melty center. For this particular recipe, fresh yuca works best. Frozen yuca retains too much water and could make the bolitas too mushy to hold their shape.
Mark Bittman’s Grilled Eggplant Salad With Yogurt
This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.
Roasted Garlic and Eggplant Jam