Eggs
1930 recipes found
Eggs on Potatoes
Condé Nast Cafeteria's Raspberry Pudding
Sauce Salade (Salad dressing)
Profiteroles With Port-Wine Mushrooms
Creamy Oat Groats
“Groat” — not to be confused with “grit” — is an old Scottish term for a dehulled oat kernel. Like steel-cut oats, which are just pieces of groat that get broken during dehulling, groats have been prepared and eaten as hot cereal or gruel for centuries, sustaining generations of hard-working farmers and laborers. These days, it’s fortifying the food elite. Quinn and Karen Hatfield of Hatfield’s in Los Angeles use the hearty grain as inspiration for an elegant (some might even say delicate) vegetarian entrée of wild-mushroom “cannelloni.” To make the dish, creamy, hollandaise-enriched groats flecked with herbs and lemon zest are combined with mushrooms and then stuffed into oat crepes.
Herbed Omelet Wraps With Rice Noodles and Duck
Garlic Custard With Shrimp And Tomato Broth
Warm Vanilla Cakes
Cornmeal waffles
Whole-wheat waffles
Eggplant With Spicy Ginger Sauce
Pecan Waffles
One of the pleasures of waffle-making is, and always has been, the limitless flavors with which the waffles may be made and served: a blend of flours (such as whole-wheat and regular flour), cornmeal, various cheeses, nuts (such as pecans or hazelnuts), and so on.
Butternut Squash and Sage Latkes
Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.
Mini-Blini
Gaufres (French waffles)
Frittata With Brown Rice, Peas and Pea Shoots
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.
Maple Lamb And Eggplant Curry
Cheese Waffles
One of the pleasures of waffle-making is, and always has been, the limitless flavors with which the waffles may be made and served: a blend of flours (such as whole-wheat and regular flour), cornmeal, various cheeses, nuts (such as pecans or hazelnuts), and so on.
Charcoal-Roasted Eggplant
Rissa's Chilled Grilled Eggplant
Ravioli With Spinach
My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.
Veal Balls
Eggplant and Beef Creole
Creolaise Sauce
What if you seasoned hollandaise with a spicy Creole mustard? You’d get this sauce, which Marion Burros brought to The Times in 1983, part of a piece on Cajun cooking. In it, she highlighted Chez Marcelle in Broussard, where Marcelle Bienvenu served this particular sauce alongside stuffed crabs, one of the restaurant’s specialties. But the sauce can stand on its own, as a stand-in for regular hollandaise. Pair it with eggs, or asparagus, for a bit more kick than the original.