3,970 egg recipes

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.

Mascarpone is light and creamy, try to find fresh, local and seasonal blueberries, which make the cupcakes absolutely flavorful. The frosting is made with mascarpone and heavy cream to give the fluffy cupcakes extra creaminess and layers of flavors. These cupcakes won't last long, everybody will love them.

No-bake peanut butter Nanaimo bars with a chocolate coconut crumb base, creamy peanut butter custard filling, and glossy semisweet chocolate topping. A Canadian classic with a twist.

Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.

Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

A lighter banana cake topped with cinnamon-sugar apple slices, made moist with mashed banana, yogurt, and honey instead of heaps of butter. The go-to recipe for using up your fall apple harvest.

Moist and tasty. Good for breakfast or a snack during the day.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Classic British Christmas fruit cake packed with fruit that will keep without refrigeration until Christmas.

Super moist and chocolaty sponge cake with a hint of coffee flavor.

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

Crispy pan-fried patties made with amaranth and millet flour, grated zucchini, red bell pepper, and a touch of chili powder. A gluten-free, grain-based side dish with satisfying crunch in every bite.

Use your seasonal apples to make this deliciously moist coffee cake. Great with a cup of coffee at breakfast or a snack with some tea in the afternoon.

Fudgy brownie batter baked in a chocolate wafer crust, frosted with warm chocolate ganache, and crowned with glossy cherry pie filling. All the Black Forest flavors packed into one intensely chocolatey pie.