1,730 egg yolk recipes

Stewart's Salad is a layered retro Jell-O salad with sugar-free lemon jello and pineapple, a fluffy cream cheese middle, and a golden pineapple-juice custard topping. A diabetic-friendly potluck classic.

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.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

Carolina Dream frosting with bourbon-spiked egg yolk custard, candied cherries, pecans, raisins, and coconut. The Southern fruitcake topping that's almost a layer in itself.

Southern boiled custard eggnog made from scratch with 8 egg yolks, cream, vanilla, and nutmeg. Spiked with whiskey or served virgin, this silky holiday drink serves 12.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

Pashka, a traditional Russian Easter dessert made with cream cheese, butter, egg yolks, crushed pineapple, and toasted almonds. A no-bake molded cheesecake chilled overnight in a clay pot.

Microwave chocolate pots de creme melt German chocolate with cream and sugar, then temper with egg yolk and chill into a velvety French dessert. Single serving in 10 minutes hands-on.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Fruit solitaire tarts with orange-scented butter pastry shaped like playing card suits, filled with cherry and blueberry pie filling. A festive New Year's Eve dessert.

Mom's lemon pie cooks a fresh-lemon curd with the zest of two whole lemons over the stovetop, thickened with both flour and cornstarch. A traditional water-based lemon meringue pie filling.

Greek rigani cheese bread with 3/4 pound of feta, dried oregano, and mint kneaded into a rustic olive oil yeast dough. Baked golden with an egg wash finish.

Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.

Honey garlic dressing built on a from-scratch olive oil mayonnaise base with tarragon vinegar, red wine vinegar, and paprika. A bold, creamy salad dressing with sweet and tangy depth.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.