Eggs
1930 recipes found
German Oven Pancake
Cooking with children requires patience and a deep tolerance for mess. It rewards magic tricks — true transformation of ingredients into something delicious. This recipe delivers, and how, with a pancake that puffs up beautifully as it cooks. You can top as suggested with warm applesauce, jam or maple syrup, or try fresh fruit and whipped cream instead. It’s a child-friendly recipe that will last for decades.
Torrijas
Eggs With Gigante Beans and Harissa
A combination of soft beans, harissa-imbued vegetables, crisp-edged fried eggs and salty bits of cured tuna (or prosciutto), this unusual brunch dish is substantial and interesting enough to serve for dinner. While the chef Ignacio Mattos of Estela restaurant in New York City designed the dish around the plump gigante beans, any white bean, canned or freshly cooked, will work just as well. You can make the the beans and harissa mixture a few days ahead. But don't start toasting the bread until the last minute. You need it as crisp as possible to contrast with all the other soft textures.
Eggs Sardou
Polenta With Hot Tomato-Eggplant Sauce
Artichokes With Eggs
Chicken Noelle (Chicken breasts with artichokes)
Eggplant Ragù With Capers and Burrata
This eggplant dish is a lot like pasta alla Norma, minus the pasta. Instead, it’s the large, crisp chunks of eggplant that star, enrobed in basil-scented marinara sauce and topped with a melting, creamy mix of burrata and ricotta. In this recipe adapted from the chef Amy Brandwein of Centrolina in Washington, D.C., the cubed eggplant is topped with crunchy, salty eggplant chips, sliced ultrathin and deep-fried until golden. But if that’s one step too many when you’re cooking this at home, feel free to leave the chips out.
Strawberry Oatmeal Muffins
Frittata With Turnips and Olives
This is adapted from a Richard Olney recipe. Even in winter it is possible to find turnips that are not fibrous or spongy. (Those, Mr. Olney says, should be relegated to the soup pot.) Look for hard medium-size or small turnips.
Tomato Stracciatella
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I’d never seen a stracciatella with tomatoes until I came across this recipe.
Vanilla Flan
Onion Sandwiches
Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Eggplant-Mushroom 'Lasagna' for a Crowd
Farofias (Poached Meringues In Lemon Custard With Cinnamon)
Acorda A Alentejana (Bread-Thickened Garlic-Coriander Soup)
Bacalhau A Bras (Salt Cod Scrambled With Eggs And Potatoes)
Joann Coats's Codfish Balls
Greek-Style Dinner Pie With Leftover Greens
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages. Pie for dinner!
Giant Green Pie (Torta Pasqualina)
This savory pie, called torta pasqualina in Italy, is many times made for special occasions because the preparation is a bit fiddly. The finished product, though, is impressive to behold, and you’re sure to draw compliments from your dining companions. Traditional cooks use a strudel-like pastry, rolled out very thin into a large circle, for the pie. At least four layers are necessary, brushed with oil to achieve a flaky crust. (You can get good results with phyllo dough or ordinary pie dough.)
Armenian Rice
Noodles With Green Peppers
