306 egg yolk recipes

Jefferson pie with brown sugar custard, dates, raisins, pecans, and warm spices in a flaky crust topped with meringue. A forgotten Southern heirloom dessert.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

A rustic French chicken stew from Normandy's Auge Valley with golden apples, mushrooms, creme fraiche, and a splash of calvados. Slow simmered comfort food at its finest.

Deep dish apple pie with a layer of sour cream over tart apples, sealed inside an egg-glazed double crust. The old-fashioned American classic served warm with cheddar or whipped cream.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Rich chocolate cream pie with a hint of cinnamon, cooked slow in a double boiler and crowned with golden meringue. Old-fashioned diner-style pie from scratch.

Caramel chocolate chip cheesecake with an oat-walnut crust, dark brown sugar and corn syrup filling, and chocolate chips scattered on top. Rich, dense, and deeply caramelized.

Curried cold asparagus soup with chicken broth, egg yolks, and cream, lightly spiced with curry powder and brightened with a squeeze of lemon. Elegant chilled spring soup for first courses.

Deep dish cranapple pie with sliced apples and whole berry cranberry sauce under decorative pastry cutouts. Spiced with apple pie spice and orange zest for a festive holiday dessert.

A four-layer Snickers pie: graham cracker crust, fudgy chocolate brownie layer studded with Snickers chunks, creamy cheesecake, and drizzled milk chocolate ganache on top. Decadent dessert overload.

A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.

Chocolate thumbprint cookies with a double-chocolate base and a creamy peanut butter filling in the center. A bakery-style cookie that looks fancier than it cooks.

Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that's ready in under 30 minutes.

Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.