1,730 egg yolk recipes

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.

Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.

Golden, puffy souffle roll filled with a warm cream cheese and crab meat filling. This impressive rolled souffle with Parmesan and chives slices into elegant pinwheels.

Leave meat off the menu tonight with this scrumptious dish that you can easily make in your crockpot.

Ricotta stuffed shells with arrabbiata sauce fills jumbo pasta shells with creamy ricotta, Parm, and herbs, then bakes in spicy pancetta-laced marinara. Italian comfort food with a fiery red-pepper kick.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Nutty Mississippi mud pie stacks toasted pecans and walnuts under a tangy cream cheese layer, then crowns it with stovetop chocolate pudding. A no-bake-friendly Southern dessert that yields two pies.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Chocolate chunk cheesecake layers a walnut-chocolate shortbread crust with a brown sugar cream cheese filling studded with chopped chocolate, finished with a chocolate ganache glaze. Bakery-style dessert.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.

Salt cod meets fresh fillets in crispy, golden cakes loaded with herbs, cayenne kick, and Old Bay vibes. Pan-fried to crunchy perfection for seafood lovers craving coastal comfort.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.