Eggs
1930 recipes found
Turkish-Style Braised Eggplant
Beet Greens Bruschetta With Poached Egg and Fontina
You’d think I’d get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.
Grilled Eggplant With Red Pepper Sauce
Won Ton
Tuscan Sandwiches
Summer Pudding
Eggplant Croques Monsieurs
Bourbon-Chocolate Pecan Pie
Red Pepper-Eggplant Ajvar
Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
Blackberry Cake
Here is a recipe for a simple, light blackberry cake from the California pastry chef Jim Dodge. The berries are scattered over the batter, which rises and cooks around them. The cake is fairly dry because it is intended to be served with whipped cream or ice cream. It makes a great finale to a barbecue or cookout.
Blackberry-Lemon Pudding
Moira Hodgson's Chocolate Mousse
Marcella Hazan’s Semifreddo di Cioccolato
Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table. This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients – heavy cream, confectioners' sugar, grated chocolate and egg whites – and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries.
Roasted Vegetable Sandwich With Parsley Arugula Salad
Chocolate-chip souffle
Irish Whisky Pots de Creme
San Francisco Little Joes
Tapioca Zabaglione Custard With Fresh Berries
Portuguese Egg Custard Tarts
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy. You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving. They’re at their best still warm.
Evelyn Webster's Lemon Meringue Pie
Ann LaFiandra's Blueberry Pie
Nettie's Caramel Pie
Ginger Semifreddo