Recipes with eggs

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.

Lemon yogurt poppy seed muffins with a tangy lemon glaze, made with lowfat lemon yogurt and fresh lemon zest. Tender crumb with a bright citrus punch and a satisfying poppy seed crunch in every bite.

Sour cream chocolate layer cake with a tangy, moist crumb and a rich sour cream chocolate frosting. Old-school bakery flavor from a one-bowl batter.

Bob's chocolate chip pecan pie loads an unbaked crust with pecans and chocolate chips, then bakes them under a gooey, custardy filling of corn syrup, eggs, and butter. A rich twist on classic pecan pie.

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.

Gluten-free pizza with a crispy rice crust made from cooked rice, Parmesan, and egg. Topped with sauteed mushrooms, peppers, and bubbly mozzarella.

An old-fashioned apple nut pudding with barely any flour, just enough to bind chopped apples, walnuts, and warm spice into a chewy, candy-like baked dessert. Quick to mix and lovely warm with cream.

Hillary Clinton's chocolate chip oatmeal cookies made with shortening for extra chewiness. Rolled oats and semi-sweet chips in a crispy-edged, soft-centered classic from the 1992 cookie contest.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

This is a very classic cheese souffle, very nice cheese flavor mixing.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

Double-crust caramel brown sugar pie with a cooked custard filling made from brown sugar, heavy cream, butter, and eggs. A rich, old-fashioned sugar pie served with fresh berries or peaches.

Brunch pizza topped with ham, mozzarella, and a poured egg-milk custard baked on pizza dough until set and golden. Five ingredients, 30 minutes.