1,770 egg yolk recipes

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Sour cream lemon pie folds tangy sour cream into a stovetop lemon curd before pouring it into a pre-baked shell. The result is creamier and less sharp than classic lemon meringue, finished with whipped cream and lemon twists.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.

Rugelach with fruit jam are traditional Jewish crescent cookies rolled with cream cheese pastry around apricot or raspberry jam, cinnamon sugar, raisins, and walnuts. A Hanukkah favorite.

Christmas cream wafers sandwich tinted buttercream between sugar-coated, fork-pricked butter wafers. A retro holiday cookie that comes together with just five ingredients in the dough.

Classic no-bake grasshopper pie with a chocolate cookie crust and a creamy mint chiffon filling spiked with creme de menthe and creme de cacao. A pale green retro icebox pie for holidays and dinner parties.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Buttery almond slice-and-bake cookies dipped halfway in melted chocolate and finished with sprinkles. A 5-dozen batch of elegant yet easy cookies that look bakery-bought.

Italian rum cake with a dense sour cream butter cake sliced into six layers, soaked with dark rum, and filled with lemon pastry cream. A showstopping celebration dessert.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Lemon and white chocolate mousse parfaits layered with fresh strawberries in tall glasses. An elegant make-ahead dinner party dessert built from lemon curd mousse and creamy white chocolate mousse.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Cranberry upside-down cake with fresh cranberries in a brown sugar butter base, topped with a light egg white-folded butter cake. A stunning holiday dessert flipped to reveal jewel-red fruit.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.