Eggs
1930 recipes found
Calas
The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, “Calas, belles, calas tout chauds!“ (Beautiful calas, very hot!) Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.
Caramel Pots De Crème
All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But I'm just as sure that what turns sugar into caramel is magic. Not only is caramel simple, but it is also versatile. Caramelized sugar mixed with butter and cream makes candies soft as taffy or hard as lollipops; thinned with water, it makes a glaze; thinned with cream, it makes a sauce; added to chocolate, it provides complexity; and added to custards, it can provide all the flavor needed for a spoon dessert. This luscious, golden pudding is a perfect example.
Horseradish Dumplings
Alex Patout's Eggplant Dressing
Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish
Eggplant and Herb Casserole
Soupe A L'ail (Garlic Soup)
Braised Ribs of Beef With Horseradish Dumplings
Green Garlic, Chive and Red Pepper Frittata
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can’t find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.
Shrimp In Green Tea
Cool Ziti With Eggplant and Tomatoes
You don’t find pasta salads in Italy, but in very hot weather, room temperature or cooled-down pasta with vegetables can be quite delicious, prepared in advance for a casual picnic or supper. Here, the quantity of juicy ripe tomato and eggplant makes this pasta dish more like a vegetable salad.
Eggs Poached in Buttery Sorrel Sauce
Here's a delightful brunch number that takes great advantage of the first sorrel of spring, with the zesty leaves folded into a sauce made of scallions and loads of butter. Add eggs and cook until just set, then scoop everything up with toast.
Sorrel-and-Crab Souffle
Poached eggs with sorrel sauce
Rye Omelet With Duck Pastrami
Barbara Kafka's Sorrel Soup
Maple Sugar Creme Caramel
Maple-Sugar Creme Caramel
Palm Sugar Pecan Pie
The chef Quealy Watson brought a version of this recipe to The Times in 2015. It is for a classic South Texas pecan pie, at least if you collect the nuts from a San Antonio driveway and the rest of the ingredients from the local Vietnamese market. Palm sugar gives the pie a slightly rounder and more earthy flavor than you’d get from white or even brown sugar.
Deluxe Fried Rice (Yangzhou Chau Fan)
Steamed Eggs With Coriander
Spicy Stir-Fried Japanese Eggplant and Cucumber
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young’s “Stir-Frying to the Sky’s Edge.” I’d never thought about stir-frying cucumber until I saw this recipe. It’s a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won’t cook through. This stir-fry cold is also good served cold.
Almond Pudding