Eggs
1930 recipes found
Lemon Pudding Cake
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
Herb Omelet Pita Sandwich
There are other options besides fried falafel or spit roasted lamb to fill a pita. A less well-known filling is an herb omelet, called ejjeh in Lebanese cuisine. This version -- made with lots of chopped parsley, dill, mint and cilantro -- mimics the Persian herb omelet called kuku sabzi. It makes a perfect vegetarian sandwich filling, topped with a salad of chickpeas, chopped cucumber and tomato and a refreshing tahini-yogurt sauce.
Zuppa Pavese
Little Birds In A Nest
Lois Dodd's Fresh Corn And Blueberry Pancakes
Cialsons
Citified Spoon Bread
Spinach Rice Balls
Burnt Passion-Fruit Curd
Fast Scallion Pancakes
This isn’t the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you’d need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts — place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.
Golden Pumpkin Creme Brulee
Tishpishti (Spanish Walnut Cake With Syrup)
Chicken With Eggplant
Timpano Alla “Big Night”
This is a project recipe, to be sure. But the result? An impressive, delectable mountain of perfectly cooked pasta, tender meatballs, egg and salami, swathed in a rich ragu and folded all together in a lissome dough. It is an excavation to eat this, and one to be undertaken slowly, carefully, so as to catch every prism of flavor. The vivid compliments given to this in the film “Big Night” are unrepeatable here, but we are sure you’ll find some choice adjectives of your own. (The New York Times)
Chris French's Eastern Shore Crab Cakes
Neige Aux Marrons Glaces
Tarte Au Chocolat Amer (Bitter-Chocolate Tart)
Roasted Tomatoes and Lentils With Dukkah-Crumbled Eggs
At once homey and inspired, this recipe from Diana Henry lifts stewed lentils out of the quotidian by topping them with harissa-roasted plum tomatoes, runny-centered eggs, and a pungent, Middle Eastern nut-and-spice mix called dukkah. Ms. Henry calls for making the dukkah with a mortar and pestle, which helps maintain a chunky, rustic texture. A food processor works, too, just add the nuts last so they don’t turn into paste, and don’t overdo the processing. You’re looking for coarsely rather than finely ground. You can make the dukkah, lentils and tomatoes a few days ahead. Just heat them up before serving.
Frozen Grand Marnier Souffle
Bûche de Noël (Christmas yule log)
Creme Fraiche Ice Cream With Two Granitas
Advocaat
For the beloved British holiday cocktail the Snowball, commercially bottled advocaat is the way to go. But purists will prefer to make this Dutch favorite from scratch.
English Custard
