Eggs
1930 recipes found
Maureen Abood’s Eggplant With Lamb, Tomato and Pine Nuts
With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it’s just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.
Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme
This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.
Four-Cheese Macaroni and Cheese
Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.
Anchovied Eggs
Cold Lemon or Lime Souffle
Bambi Gibson's and Hubie Edwards's Cold Soufflé Hubert
Japchae (Korean Glass Noodles)
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures. Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.
Chocolate Souffle Cake
Scrambled Eggs In Potato Shells
Grilled Shrimp and Eggplant With Fish Sauce and Mint
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
Espresso-Cardamom Souffle
Middle Eastern Grilled Vegetable Sandwiches
Poundcake Filled With Fresh Raspberries
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.
Sesame Pita Chips
Heart-Shaped Dessert Sandwiches
Deviled Crab
Maury Rubin's Passion Push-Up
Crab Dumpling and Rice Vermicelli Soup
Ripe Cantaloupe Pie
Summer Corn Pudding
Brioche French Toast With Apples
Vegetarian Dagwood
This sandwich takes advantage of late-summer’s bounty, with a pile of vegetables set between two layers of focaccia. It takes about half an hour to prepare. You’ll glaze some sliced onions with garlic, lemon and olive oil, chop and sauté the vegetables you happen to have on hand, and then layer it all with slices of your best tomatoes, some cheese and chopped olives. A smear of mayonnaise helps stick the whole thing together.
Scrambled Eggs, With Smoked Salmon in Brioche
