Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

egg yolks - Page 3 of 34

  • Recipe

    Lemon Ice Cream

    This simple ice cream is a pure expression of lemon, perfect for pairing with Blueberry Crostata.

  • Recipe

    Vanilla Malt Ice Cream

    A classic vanilla ice cream enhanced with the distinctive toasty-sweet notes of malted milk powder goes great with Red Berry Summer Pudding.

  • Recipe

    Rustic Three-Berry Tart

    Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.

  • Recipe

    Miso Mayonnaise

    Good thing this mayonnaise is foolproof; it’s so savory and luscious that you’ll be making it all the time.

  • Recipe

    Grilled Mussels with Rouille

    Grilled mussels are a natural match for rouille, a classic French sauce that’s often served with seafood.

  • Recipe

    Coconut Lime Curd Bars with Blackberry Ice Cream

    Toasted coconut and luxurious lime curd on a buttery shortbread crust mellow the vibrantly fruity blackberry ice cream in this colorful duo.

  • Recipe

    Blueberry Crostata with Lemon Ice Cream

    Lemon ice cream is a diva—it has to be the star of an á la mode duo—so we’ve paired it with a rustic blueberry crostata that’s not fussed up with…

  • Recipe

    Caramel Fudge Ripple Ice Cream

    This ice cream is a perfect pairing for the Honey-Roasted Peanut Blondies. In fact, you'll have a bit of leftover fudge sauce after you ripple it through the ice cream;…

  • Recipe

    Caesar Salad with Egg in a Frame

    This is a great twist on a pretty straightforward dish. Instead of adding croutons to the salad, we top the whole thing with a runny fried egg in a crisp…

  • Recipe

    Chocolate-Orange Cannoli Cheesecake

    Cheesecake made with a combination of cream cheese and ricotta is creamy and light. David Beer, the pastry chef at my restaurant Nostrana, fashioned this one after a cannoli, adding…