Eggs
1930 recipes found
Baked Tapioca Pudding With Cinnamon Sugar Brûlée
This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn’t baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.
Eggplant Salad
Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. “What I love most about cooking with eggplant,” she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, “is their complete docility: No other vegetable is so content to abandon itself to your will.”
Dandelion Tart
This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
Easter Dandelion Salad (Salade De Pissenlit Pasquale)
Adolfo Calles's Aioli
Vico's Marinated Eggplant With Tomatoes And Mozzarella
Grappa Zabaglione
Dandelion, Bacon and Egg Salad
Cheese Blintzes
Cherry Clafouti
Whole Wheat Matzo Latkes
Whole grains add flavor to pancakes, and they do the trick with latkes too. Beaten egg whites make these light as clouds, as long as you eat them right out of the pan. A sprinkle of sugar adds a crunchy contrast for breakfast, or leave out the sugar from this recipe and serve them as a side dish for roast chicken or brisket.
Salmon Gefilte Fish
Emily Nathan's Marrow Balls
Mint Ice Cream
Albondigas
Matzoh Balls
Marjolaine Multilayered Chocolate Cake
Helen Mceachrane's Corn Pudding
Almodrote de Berengena (Turkish Eggplant Flan)
Chinese Eggplant
Deviled Eggs With Crème Fraîche and Caviar
Vanilla Meringues
With only a little practice you’ll produce lovely little mounds of meringue with curls like chocolate kisses on top. And when you grow tired of pale white ones, add a couple of drops of food coloring, or follow the recipe modification for cocoa-flavored meringues.
Sauteed Oysters On Toast