Eggs
1930 recipes found
Melissa Clark’s Chocolate Hazelnut Ice Cream
Steak Tartare
The curative powers of raw meat are often cited and frequently lampooned — I’m thinking of the guy slumped back in his chair, after the brawl, with a fat raw steak on his mangled black eye. I can’t speak to that, but a hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o’clock in the afternoon on New Year’s Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you. The strong-flavored pumpernickel bread is a family nostalgia that has become a beloved preference. The butter and the Vegemite are personal eccentricities I happen to find exceptionally delicious.
Kerrie Buitrago's Fruit
Clam sauce with Pernod or Ricard
Lobster With Noodles
Noodles With Hot Meat Sauce
To be made in two batches one day in advance if desired
Broccoli and Noodles In Sesame Sauce
Yakisoba With Pork and Cabbage
Yakisoba is one of those dishes with roots in several countries. Although it’s from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.
English Pea Soup
Crunchy Scotch Eggs With Horseradish and Pickles
Eggplant and Roast Tomatoes Gratin
Soft-Fried Noodles (Guangdon Chau Mein)
Asparagus Salad With Hard-Boiled Eggs
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Steamed Eggs à la Harbin Restaurant
Artichoke and Spinach Gratin
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time. “Everybody thinks there is a lot of complexity to artichokes,” said the chef Hugh Acheson. “Cooking and cleaning an artichoke is not difficult. There is just that time. We should take the inconvenient route away from canned artichokes which taste like canned.”
Sweet-and-Sour Venetian Eggplant
Summer Vegetable Salad
This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables’ flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.
Mediterranean Stuffed Eggplant Halves
Pastiera
Raisin-and-Nut-Studded Biscotti
Egg and Bacon Pie
Masala Vangi (Eggplant Slices Smothered With Coconut-Spice Paste)
Agnello Cacio E Uova (Neapolitan Fricassee Of Spring Lamb)