309 egg yolk recipes

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

European-style buckwheat cake with ground almonds, filled and topped with a cranberry cottage cheese mousse set with gelatine. A naturally gluten-friendly torte with nutty, earthy flavor.

Traditional Irish apple cake with a buttery shortbread-style crust layered around spiced applesauce. A rustic Sunday dessert served warm with whipped cream, ice cream, or lemon sauce.

Cream cheese pinwheel cookies filled with cinnamon, sugar, and chopped pecans. A tender, flaky dough rolled jelly-roll style and sliced into swirled rounds.

Weintraubentorte, a traditional German grape torte with a buttery shortcrust shell and a whipped egg white, almond, and fresh grape filling baked until golden.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

Lemon sugar cookies with fresh lemon juice, rolled thin and cut into shapes for Christmas or any occasion. A buttery cutout cookie with bright citrus flavor.

Mexican praline cookies made with brown sugar, butter, toasted pecans, cinnamon, and egg yolk, dusted with powdered sugar. A rich, buttery shortbread-style cookie with warm spice and nutty crunch.

Buttery brown sugar shortbread pressed into a sheet pan, brushed with egg white, and topped with cinnamon sugar and sliced almonds. Cut into elegant diamond shapes for a cookie platter showstopper.

Bread cakes made from soaked stale bread mixed with flour and a whipped egg white, cooked on a hot griddle like pancakes. A Depression-era recipe that turns leftover bread into breakfast.

Fudge cakes with melted unsweetened chocolate, butter, and chopped nuts in a light batter lifted with stiffly beaten egg whites. Somewhere between a brownie and a cake, frosted and cut into bars.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

Homemade Italian potato gnocchi from baked potatoes, egg yolk, and flour. Fork-pressed, boiled until they float, and served with butter and Parmesan. Pillowy dumplings from scratch.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Buttery slice-and-bake cookies studded with chopped almonds or hazelnuts, then dipped in melted chocolate. Crisp, nutty, and elegant enough for a holiday cookie box.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.