Eggs
1930 recipes found
Eggs Eli
Amanda Hesser first wrote about this "blunt and tasty" egg dish, which dates back to 1909, in The New York Times Magazine. A simple dish with robust flavors, the recipe blends scrambled eggs with finely minced Virginia ham and anchovies. Before cooking, you rub the pan with a garlic clove, which scents the eggs without overwhelming them. If you're eating this for breakfast, as originally intended, serve it with toast points and butter. But if you're having it in the evening as a small first course — a perfectly acceptable choice — it should be accompanied with glasses of chilled fino sherry.
Sausage Stuffing With Summer Savory
Watercress Sandwiches
Borscht Salad
There are loads of ways to prepare beets beyond just pairing them with goat cheese, and in 2013, Mark Bittman looked at about a dozen or so of them. Here, they’re grated, not roasted whole, and paired with shredded cabbage and dill, some of the dominant ingredients in borscht. It’s a nontraditional approach to beets and borscht alike, ready in minutes.
Sardine Sauce
Smoked Bluefish Salad
Bluefish get a bad rap — people tend to describe their flavor as fishy and overpowering — but when the fish is caught fresh and eaten within a few days, it is elegant, fatty and substantial. It particularly shines when you steam or smoke it, as these methods can stand up to the fat. Here, the smoked bluefish is layered with tomatoes and hard-boiled egg with a buttermilk dressing. But you could just as easily take the smoked fish and serve it on hearty rye toast with crème fraîche and dill.
Lemon Wafers
Steamed Papaya Pudding
Egg and Herb Salad
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
Vegetarian Borscht
Eggs Florentine
Pear Clafoutis
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It’s a very easy dessert, yet it’s always impressive.
Sponge Cupcakes
Stir-Fried Coconut Noodles
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Bread Pudding Frittata
At El Rey Coffee Bar and Luncheonette, you can get this rich, silky egg terrine all day long, but it’s particularly wonderful at breakfast or brunch. Although it does take time to put together, you can do all of it well ahead – up to 24 hours. And the last minute work is minimal (slice an avocado, chop up some fresh herbs). Don’t be tempted to skip the frequent stirring while the dish bakes. It may seem fussy, but in fact is the key to the luscious texture, which is somewhere between custard and bread pudding.
Orange-Date-Walnut Passover Cake
Devil's Food Cupcakes
Potato Latke 'muffins'
Cajun Popcorn (Batter-Fried Crawfish)
Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul’s Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.
Cauliflower Fritters
Deep-Fried Soft-Shell Crabs in Pastella Batter
Ricotta Kisses
These baci di ricotta -- perfect kisses, hot, soft and melting -- are a surprisingly easy dessert. It's just a question of mixing the ingredients in a bowl (by hand) and then frying rounded teaspoonfuls of the batter in just under an inch of oil until you have some light, small, vaguely ball-shaped fritters that need no more than a powdery dusting with confectioners' sugar. Put a dish mounded with them on the table with coffee and watch them go.
Stephanie Johnston’s Bakewell Tart
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam – one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you’re using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, “The crust, the jam and the almond cake.” Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph’s tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
