Recipes with egg yolks

Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.

Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.

A silky, no-bake blueberry mousse sweetened with real maple syrup. Just 4 ingredients and no gelatin needed for this elegant, airy dessert that serves 8.

Ricotta stuffed shells with arrabbiata sauce fills jumbo pasta shells with creamy ricotta, Parm, and herbs, then bakes in spicy pancetta-laced marinara. Italian comfort food with a fiery red-pepper kick.

Obsttorte, the German fruit torte built on a buttery pressed shortbread crust, filled with whole fruit set in a glossy fruit glaze, edged in almond meringue, and crowned with vanilla whipped cream. Works with any fruit you love.

A tender from-scratch yellow cake layered with chopped fresh strawberries and sweetened whipped cream, then frosted all over with more cream and garnished with whole berries. Classic, beautiful, and gone in minutes.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Additive Devil's Food Cake with Caramel Filling recipe

Layered no-bake mocha mousse slice with coffee-soaked sponge fingers, white chocolate cream, and a dark chocolate Kahlua mousse top. An Australian tiramisu cousin that slices clean and cold.

Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.

Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Lamb phyllo rolls stuffed with cinnamon-spiced ground lamb, myzithra, and feta, wrapped in flaky pastry and dusted with powdered sugar. A Greek savory-sweet showstopper.

Mom's black bottom pie with a chocolate custard base and vanilla chiffon top in a baked pastry shell. Old-school two-layer dessert from the heyday of American diner pies. Walnut garnish optional.

Amazing lemon meringue pie uses both cornstarch and flour for a curd that holds clean wedges. Lemon juice goes into the meringue too for a stable foam that resists weeping.