Grilled corn is the ultimate summer side. Brushing the aioli onto the corncobs during grilling allows it to cook. If raw eggs are a concern for you, discard the remaining aioli rather than serving it at the table. If you prefer, substitute with our Sriracha Mayonnaise.
A cooked custard pudding, thickened with egg whites and cornstarch, gives the creamy consistency without the rich fat content. For old-fashioned chocolate pudding, omit the banana.
This small honey cheesecake creates a big “buzz” with its ultracreamy texture. Have the cream cheese, eggs and sour cream at room temperature and you'll achieve greatness.
Fig-stuffed cookies are essential Sicilian holiday sweets. Sometimes dressed with icing and sprinkled with nonpareils, these egg wash–glazed X-shaped ones offer a fantastic little twist.
Whether served with french fries for dipping, on scrambled eggs or with anything else you like, this homemade honey-kissed version always beats the store-bought variety.
Profiteroles, or cream puffs, are light, egg-rich French pastries that puff up beautifully in the oven. Use large piping bags to pipe the pastry and the cream.
Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or as part of a breakfast sandwich (see Make-and-Take Bacon and Egg Sandwiches).
This dish can easily serve up to eight people by adding a couple of extra eggs. Drizzle with a teaspoon of chili garlic oil for a little more heat.
Make this classic Mexican salsa of freshly chopped tomatoes, onions, cilantro, lime juice and salt. Serve with tortillas, tostadas, tacos, fried eggs or our Chicken & Cilantro Rice Burritos.
Inspired by Hungarian goulash, this hearty, rich stew is particularly delicious served over egg noodles or with crusty bread. Add a cucumber salad for a simple, satisfying meal.
