1,770 egg yolk recipes

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Oreo cheesecake with a crushed cookie crust, rich cream cheese filling studded with Oreo chunks, and a tangy sour cream topping. Three-stage baking for a crack-free, creamy result.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Italian layered sponge cake with rum, custard cream filling, coffee zabaglione buttercream, walnuts, and chocolate-dipped almonds. An elegant multi-component dessert.

Italian fisherman's bread with golden raisins, candied citrus peels, fennel seeds, and Marsala wine. A rich, buttery quick bread with no yeast, scored in a decorative grid.

Salmon steaks with white wine cream sauce: tender salmon topped with a classic French-style butter, cream, egg yolk, and dry white wine sauce. A 30-minute bistro-style dinner for two.

Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Golden spoon bread with sharp cheddar cheese folded into a souffle-like cornmeal batter with beaten egg whites. Served piping hot from the casserole with butter and maple syrup. Half bread, half souffle, all comfort.

Summer squash quiche with sauteed onions and Swiss cheese in a buttermilk custard seasoned with oregano. A versatile vegetarian main that works as an appetizer or entree.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.

Oven-baked crab cakes with 2 lbs jumbo lump crab, cornflake crust, Dijon, and Old Bay. Crispy outside, tender inside, and no pan-frying mess. Restaurant-quality at home.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Speckknödel: traditional Austrian bacon dumplings made with stale bread, cream, egg yolk, and caraway seeds, simmered and served on a bed of buttery sauerkraut.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Frozen Irish cream and whiskey soufflé tucked inside cream puffs, drizzled with hot bittersweet fudge sauce. A make-ahead showstopper dessert for entertaining.