Eggs
1930 recipes found
Fethi Solak's Eggplant With Meat and Rice
Beet Greens and Rice Gratin
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It’s good hot or cold.
Toad-In-The-Hole
Frittata with Peppers and Potatoes
Potatoes Braised In Aromatic Broth
King Arthur Flour's Tropical Chiffon Cake
Hasbrouck Coconut Cake
Kokosbusserln (Coconut Kisses)
Leek Quiche
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Sweet Potato and Apple Kugel
I’ve looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the kugel long enough so that the sweet potato softens properly without the top drying out and browning too much. I cover the kugel during the first 45 minutes of baking to prevent this. After you uncover it, it’s important to baste the top every 5 to 10 minutes with melted butter.
Matzo Krimsel
Caramelized Onion and Mushroom Matzo Brei
This recipe is adapted from the restaurant Jane in downtown New York. There, the chef Glenn Harris offers a matzo brei two ways, but not, he will quickly tell you, because he likes it both ways. He only makes the savory kind, with deliciously glossy, nearly black, fried onions, as a concession to his partner in the restaurant, Jeff Lefcourt. Needless to say, Mr. Lefcourt's grandmother made hers savory.
Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs
Asparagus Matzoh Brei
White Gazpacho With Preserved Lemon
Smoked Salmon With Creamed Spinach and Poached Egg
Truffled Egg Salad
Garden Pizza
Craquelin-Topped Cream Puffs
Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.
Smoked Salmon On Buckwheat Blinis
Monika Magee's Old-Fashioned Kohlrabi With Cream Sauce
Vanilla Ice Cream
Crostini With Eggplant And Pine Nut Purée
