Recipes with eggs

Cream cheese topped chocolate brownies with a fudgy bittersweet base, chocolate chips, and a piped cream cheese swirl baked into a decorative V pattern. Bakery-style brownies served cold.

Cream cheese topped chocolate brownies with a fudgy bittersweet base, chocolate chips, and a piped cream cheese swirl baked into a decorative V pattern. Bakery-style brownies served cold.

Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Classic New York-style cheesecake with a graham cracker crust, creamy cream cheese filling, and tangy sour cream topping. Baked low and slow for a dense, crack-free finish.

Lemonade cookies made with frozen lemonade concentrate in both the dough and the buttercream frosting. Tangy, buttery drop cookies with a citrus punch.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

Filled cookies sandwich a sweet raisin filling between two rounds of tender vanilla shortbread, sealed with fork tines and baked golden. Old-fashioned American lunchbox classic, like a homemade fig newton.

Cream cheese swirl brownies with a fudgy chocolate base marbled with tangy cheesecake filling. Made from scratch with real chocolate melted in a double boiler and crunchy pecans.

Cream cheese swirl brownies with a fudgy chocolate base marbled with tangy cheesecake filling. Made from scratch with real chocolate melted in a double boiler and crunchy pecans.

Simple cheddar cheese pie with a rich egg custard of heavy cream, milk, and a dash of Tabasco baked in a flaky pie shell. A savory quiche-style main that serves six with minimal effort.

Chili Cheese Cornsticks bake cornmeal batter with cheddar cheese and chopped green chilies in cornstick pans for crispy, golden cornbread with a spicy kick.

French-style lemon tart with bright citrus filling, candied lemon slices on top, and a dusting of powdered sugar. Puckeringly tart, silky smooth, and a showstopper on any dessert table.

Dad's basic omelet: three eggs beaten with water (never milk), cooked in butter and peanut oil for a tender, fold-in-half breakfast classic. The blank canvas for any filling.

Parmesan tomato tart layers ricotta, fresh tomatoes, oregano and grated Parmigiano-Reggiano in a flaky pie shell. A light Italian-style savory tart that shines at summer brunch or lunch.