309 egg yolk recipes

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Shrimp puff pastry loaf wrapping a buttery shrimp, tomato and red pepper filling in golden flaky pastry. Elegant make-ahead seafood centerpiece for dinner parties and holidays.

Herbed Irish soda bread made in the bread machine with buttermilk, fresh dill, tarragon, and thyme. A savory quick loaf perfect alongside soups, stews, or cheese boards.

Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that's ready in under 30 minutes.

A from-scratch coconut custard pie with a silky cream and egg yolk filling loaded with shredded coconut, topped with billowy golden meringue. Old-fashioned diner pie done right at home.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

This rich and moist cake made of candied cherries, pecans and coconut is bound to have you thinking about seconds.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Welsh rarebit, the British pub classic: sharp aged cheddar melted with beer, egg yolk, mustard, and cayenne into a savory sauce spooned over toast. Dressed up here with walnuts, apple, and broccoli.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Jefferson pie with brown sugar custard, dates, raisins, pecans, and warm spices in a flaky crust topped with meringue. A forgotten Southern heirloom dessert.