3,879 egg recipes

Cherry fruit chews are a vintage Bisquick bar studded with maraschino cherries, dates, and walnuts. Seven ingredients, one bowl, baked in a 9x13 pan. Yields four dozen retro holiday bites.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Finska Pinnar are classic Finnish butter cookies rolled in pearl sugar - crisp, buttery shortbread fingers made in 30 minutes that yield 4 dozen cookies.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

Creamy apple almond crunch bread: quick bread with hidden cream cheese-apple filling, almond crunch top, and an apple jelly glaze. Coffee-shop loaf at home.

Peachy cinnamon coffee cake uses a cinnamon muffin mix, canned peaches, and the included swirl packet for a fast-from-scratch-tasting cake baked in about 30 minutes. A weekend brunch shortcut.

Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.

Silky smoked trout fillets paired with a classic French gribiche sauce spiked with fresh horseradish, Dijon mustard, tarragon and chopped hard-boiled egg. No cooking required, just 15 minutes of whisking.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.

Sous Provencal is a light, airy sauce made from hand-emulsified egg yolks, whipped egg whites, sour cream, mustard, and red wine vinegar. A French-Russian cold sauce for fish and vegetables.

Rich 'n' creamy brownie bars: fudgy pecan brownies topped with a cheesecake-style cream cheese layer. The best of both desserts, sliced into 48 potluck-ready bars.