166 egg yolk recipes

Golden egg yolk bread loaded with dried cranberries, toasted pecans, and a hint of orange zest. A rich, buttery yeast loaf that puts those leftover yolks to brilliant use.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Pan De Muertos (All Saints and All Souls Day Bread) recipe

Summer blueberry tart, a French-style dessert with a buttery pate brisee crust and a filling that's half cooked blueberry glaze, half fresh berries, for vivid flavor and a clean slice. Lovely with creme fraiche.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Crisp, light Belgian waffles made with malted milk powder and whipped egg whites folded into the batter, then crowned with ice cream and a warm rum-spiked banana, strawberry, and pecan sauce.

Blue pumpkin!? We got one from our local farm and came up with this recipe to give a try cooking with it. Regular pie pumpkin can be used but if you find yourself with a blue pumpkin here's a good way to use it.

Chocolate Raspberry Toasted Hazelnut Ice Cream recipe

Oatmeal pecan pie deepens the classic with toasted oats and pecans in a honey custard, all baked in a rum-spiked oat crust. A nuttier, less cloying twist on pecan pie with a hint of black pepper.

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

Flourless chocolate espresso torte for Passover with a full pound of chocolate, espresso, butter, and eggs. No flour or leavening needed. Dense, crackly-topped, and dusted with powdered sugar.

Fig chess tarts with a buttery lemon-scented shortbread shell, filled with brown sugar custard studded with chopped dried figs and walnuts. A Southern chess pie translated into bite-sized tart form.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Russian torte: a yeast-leavened pastry layered with cinnamon-walnut filling and apricot preserves, then crowned with meringue and sugared nuts. The Old World dessert that disappears at every gathering.

Eastern European poppyseed strudel with a buttery yeasted dough rolled around poppy seed filling, raisins, walnuts, and honey. The traditional makowiec for Christmas and Easter tables.