Recipes with eggs

Tamale pie in a bacon dripping cornmeal crust filled with seasoned ground beef, corn, green chiles, and tomato sauce, topped with melted Monterey Jack cheese, bacon, and olives. A Tex-Mex pie feast.

Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.

Baked spinach and potato frittata with hash browns, shredded carrot, red pepper, and fresh basil. A hearty 8-egg brunch casserole that feeds six and slices like a savory egg pie.

Funnel cakes pour a sweet batter through a funnel into hot oil for golden, lacy fried treats dusted with powdered sugar. State-fair classic, ready in 30 minutes at home.

Tuscan-style white bean and potato pie: garlic-pureed navy beans topped with caramelized onions, potatoes, and Parmesan, baked into a golden rustic torta. Vegetarian Italian main dish.

Tropical bread pudding layers French bread with sliced bananas and flaked coconut, then bakes in a vanilla custard. Caribbean-inspired twist on the classic comfort dessert.

Harvest pumpkin bars with canned pumpkin, cinnamon, and a smart soy flour boost for extra protein. Soft, moist sheet pan bars perfect for fall potlucks.

Vegetarian baked ziti layered with creamy ricotta, melty mozzarella, and sharp parmesan in tangy tomato sauce. Simple Italian comfort food ready in an hour.

Beef porcupine meatballs with rice, simmered in marinara sauce and beef consomme. A retro family dinner where the rice pokes out like little quills.

Cherry cheddar bread with sweet Bing cherries and sharp cheddar folded into a tender quick bread. An unexpected sweet-savory combination that works.

Quick pumpkin bundt cake using spice cake mix and canned pumpkin, topped with a Kahlua coffee glaze. A semi-homemade fall dessert with rich, warm spice flavor.

Almond poppy seed muffins with a light, tender crumb. Simple pantry ingredients, mixed by hand in one bowl, and ready in 35 minutes. Nutty, lightly sweet, and studded with crunchy poppy seeds.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

Cafe Beaujolais sour cream waffles with sauteed cinnamon apples and toasted pecans folded into a light, fluffy batter made with separated eggs and sour cream.

Chocolate zucchini cake with grated zucchini and buttermilk for an unbelievably moist crumb, warmed with cinnamon, nutmeg, and a whisper of orange zest. The garden surplus dessert that hides its vegetables.

Old-fashioned raisin pastries: flaky pie-dough half-moons stuffed with ground raisins, nuts, and citron in a honey-cinnamon-jelly filling. Hand pies for the holiday cookie box.