3,463 egg recipes

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Diabetic-friendly chewy cookies with whole wheat flour, wheat germ, wheat flake cereal, and raisins. Sugar-free with brown sugar substitute. Wholesome, hearty, and satisfying.

No-bake banana split cake with a graham cracker crust, creamy filling, sliced bananas, crushed pineapple, whipped topping, walnuts, and cherries. All the flavors of a banana split in dessert form.

Beef meatballs braised in Burgundy wine with mushrooms, pearl onions, and carrots. A one-skillet French-inspired dinner that's ready in 45 minutes.

Hand-shaped chocolate pretzel cookies made from a cocoa butter dough, baked until set, then frosted with a simple cocoa-powdered sugar icing. A playful baking project that yields about 2 dozen.

Chiles rellenos con queso stuffs roasted green chiles with Monterey Jack, dips them in fluffy egg batter, and fries to golden puffs. Topped with a spiced cinnamon-clove tomato sauce.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.

Mint iced brownies stack three layers: a fudgy pecan brownie, a cool green peppermint buttercream, and a glossy semisweet chocolate glaze. A chocolate-mint holiday favorite, with the brownie base baked fast in the microwave.

Stuffed shells florentine with jumbo pasta shells filled with spinach, mushrooms, cottage cheese, and garlic, baked in marinara. Lighter Italian comfort food.

Sour cream blueberry brunch cake with poppy seeds, lemon zest, a cinnamon-blueberry filling, and powdered sugar glaze. Baked in a springform pan for easy serving.

Maple apple spice cake with pure maple syrup, chopped apples, and cinnamon topped with cream cheese frosting. A moist, nutty fall cake baked in a 9-inch square pan.

Chocolate pecan pie with melted semisweet chocolate and butter swirled into a classic corn syrup filling. Rich, fudgy, and loaded with pecan halves in a flaky pastry shell.

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.