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Eggs - Page 3 of 119

  • Recipe

    Lemon Ricotta Gnocchi

    Light and lemony, this pasta would make a great first course or a light supper served with a salad. If you’re very ambitious, serve the gnocchi as a side with…

  • Recipe

    Chashu Ramen

    The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a…

  • Recipe

    Homemade Ramen Noodles

    Though you can make ramen with either fresh or dried noodles, the fresh ones add a distinctive tang, chewy-firm texture, and lovely golden hue. If you have the time and inclination,…

  • Recipe

    Milky Swirl Brownies

    These rich, almost creamy brownies are an amazing treat for chocolate lovers. The condensed milk lightly caramelizes at the brownie edges during baking. You might not want to share those…

  • Recipe

    Kale and Caramelized Onion Turnovers with Lemon and Pine Nuts

    Slowly sautéing onions brings out a deep, sweet caramelized flavor that works wonderfully with the earthy kale, tangy lemon, and crisp, buttery phyllo.

  • Recipe

    Pancetta and Parmesan Tartlets with Basil and Cherry Tomatoes

    Crossing Mediterranean borders, this dish merges Greek phyllo with Italian influences in delicate and crisp tartlets. If you want a smoky flavor, substitute American bacon for the pancetta. Serve with…

  • Recipe

    Spicy Beef Rolls

    Flaky cigar-shaped phyllo rolls filled with meat seasoned with the warm spices of cumin, cinnamon, allspice, and cayenne are delightful when served with refreshing tzatziki or your favorite marinara sauce…

  • Recipe

    Grape-Leaf Wrapped Lamb Loin with Orange and Pistachio Stuffing

    Lamb loin is the meat you find on lamb chops, just without the bone. In other words, it’s tender and delicious. Since you don’t often find it at the supermarket,…

  • Recipe

    Parchment-Wrapped Beef Tenderloin with Leek, Bacon, and Parmesan Stuffing

    Beef tenderloin is popular at Christmas, but few guests will have had it served this way, with a savory, smoky bread stuffing, baked to just the right amount of crisp…

  • Recipe

    Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

    Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…