Egg Drop Soup for Babies
Egg drop soup for babies: long golden "noodles" made from egg yolks make seriously fun finger food for your little one.
Tag Archives: eggs
A Day on My Plate, 4-9-14
A summary of my meals on April 9, 2014: Mediterranean eggs and polenta, salade Nicoise, and roast beef with grain-free Yorkshire puddings.
Persnickety Progress, 4-3-14
Celebrating incremental changes in eating habits, from huevos rancheros to lamb saag.
A Foray into the Mediterranean Diet
An account of my Mediterranean Diet experience for a food therapy course.
I Love It When a Plan Comes Together
In celebration of spring and resurrection--fiddlehead fern quiche with ramps and blueberry betty nests with banana custard.
Three Uses for Yogurt
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
The Polenta Coup
This was the first polenta my husband ate without complaint, perhaps because it is enriched with all sorts of yummy cheese and cream. While creamy, I served it under brat-seasoned pork chops and apple compote;…
Huffing and Puffing
The September 2009 Daring Bakers challenge featured homemade puff pastry baked up into little cups called vols-au-vent. I filled mine with scrambled eggs, sauteed spinach and mornay sauce, in a breakfast-for-dinner riff.
The Incredible Edible etc.: Veg-Egg Duos
Creamy eggs + tender vegetables + crisp toast = Ideal light summertime meal, breakfast, lunch or dinner! Three variations on a theme: Poached eggs over boiled kale; white asparagus with Belgian egg and lemon sauce;…
I’m Melting (and Garlic Scape Orecchiette)
While totally making over a room in our house, I tried my hand at making some intense garlic scape pesto, served over pasta with sauteed fava beans.
Can We Keep It, Honey?
Fresh salmon is roasted whole, then transformed into a host of leftovers: Fillets served with green onion sauce and lemon-scallion rice, salmon frittata with corn and peppers, and dilly salmon-potato hash with shiitake mushrooms.
Bacon and Egg Salad
French and American variations on sturdy green salads with bacon and eggs, each with a very different flavor profile.
The Secret Origins of the Persnickety Palate
The story of the first time I willingly added an ingredient I dislike to a recipe.
Just Try Not to Think About It
Savory goat cheese souffles stay light as air even after deflating, and perfectly complement tender pork medallions with a mustard-caper pan sauce.
A Mediocre Menu (and My Ultimate Comfort Food)
Noil's Noodles---a straight-up Americanized version of what was once a Thai noodle dish---may not be much to look at, but always hits the spot when I'm feeling low.
The Incredible Edible etc.: Scrambled Eggs
I offer up a world of ways to cook your standard scrambled egg.
Pop-pop-pop
A pile of pillowy popovers, easily whipped up with a blender and a muffin pan.
The Incredible Edible etc.: Migas
A Mexican take on scrambled eggs, with torn fried tortillas, cheddar cheese and a bit of salsa.
The Incredible Edible etc.: Turkish Eggs
My introduction to the savory applications of yogurt: Poached eggs over a creamy, garlicky sauce, all drizzled with brown butter infused with sage.
Cleaning Out the Fridge
A miscellany of dishes geared toward cleaning out the fridge: leftover bread, excess cream, and shriveling vegetables can turn into some pretty tasty meals!