Main Course (82)
Side Dish (51)
Cocktail Party (14)
Backyard BBQ (7)
To make chef Erez Komarovsky's charred eggplant, choose young eggplant that haven't yet developed seeds, which can cause bitterness.
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
My mother's chawanmushi seemed like a treasure hunt. I would dig into the tender egg custard, seeking out chicken, shrimp, gingko nuts, and lily root.
The flaky pastry, the canary-yellow yolks, and the salty bacon make this a dish with cross-cultural appeal.
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.
There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
There's something unforgettable about the soufflé—a magical blending of eggs, air, and acid.
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.
The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.