Egg recipe collection

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Add some Moroccan fever to your dinner with this succulent dish made with chicken, almonds and a pinch of cinnamon.

Morrison's mace cake: a classic hot-milk sponge cake fragrant with warm mace, finished with a crackly mace-sugar topping that bakes into the surface. Old-fashioned Southern coffee cake at its most aromatic.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.

Mud Hens are chewy brown sugar pecan bars made with just four ingredients: Bisquick, eggs, brown sugar, and chopped pecans. A quick vintage bar cookie recipe.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Finnish blueberry yogurt pie (mustikkapiirakka) with a press-in butter shortbread crust and a tangy lemon-vanilla custard. Fresh blueberries bake right into the filling for the iconic dessert of every Finnish summer.

Homemade Pad Thai with chicken or pork, shrimp, rice noodles, and a tangy fish sauce with tomato paste and dried shrimp. Topped with crispy fried basil, peanuts, and bean sprouts.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Moist and delicious cake is packed with fresh apples, nuts and butterscotch chips. Lots of yumminess and goodness.