2,546 egg food recipes

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

Chocolate peppermint pinwheel torte with crushed candy cane filling and whipped cream frosting. Stunning Christmas dessert made from a cake roll cut into spirals.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Bizcochos are traditional New Mexican holiday cookies creamed with lard, scented with orange zest, baked golden, then rolled in cinnamon sugar. The state cookie of New Mexico for Christmas and weddings.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Sesame seed cookies are an Italian-American holiday classic with a tender shortbread-like dough rolled in toasted sesame seeds before baking. Massive batch (240 cookies) for cookie tins.

Milky Way layer cake melts eight candy bars with butter into a chocolate-caramel-nougat batter for a moist Southern celebration cake. Tender crumb, rich frosting-friendly base, layered or sheet style.

Pan di Spagna is the classic Italian sponge cake, made with just eggs, sugar, flour, and cornstarch. No butter, no leavening. The base for tiramisu, zuppa inglese, and Italian layer cakes.

Vintage 1930s special cocoa cake: a tender chocolate layer cake made with bloomed cocoa, brown sugar, and cake flour. Old-fashioned recipe that beats most modern boxed mixes.

Pastel tres leches Aldaco soaks a tender sponge cake in evaporated, condensed, and whole milk with a splash of rum for a creamy Mexican classic best made the night before.

Maple butterscotch brownies (blondies) packed with brown sugar, walnuts, and warm maple flavor. Chewy New England-style bar cookie with a caramel-rich crumb and dense, fudgy center.

Prassopitta is a Greek leek and feta phyllo pie: buttery layers of flaky phyllo hiding a filling of sauteed leeks, egg, and crumbled feta. Savory, shatteringly crisp, deeply traditional.

Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.

Orange-pumpkin chiffon pie with a gelatin-set spiced filling brightened by orange juice and zest, lightened with whipped egg whites. A no-bake holiday alternative to traditional pumpkin pie.