Egg Recipes

Judith Olney's chocolate buttermilk cake is a tender triple-layer cake built on tangy buttermilk, a generous hit of cocoa, a whisper of cinnamon, and a splash of coffee that sharpens the chocolate into something deep and grown-up.

Rice Krispie cookies with brown sugar, white sugar, cream of tartar, and 4 cups of crisp rice cereal folded into a buttery cookie dough. Crunchy, chewy, and old-school.

Lemon tea loaf bakes a fragrant, lightly sweet quick bread packed with fresh lemon zest. Tender crumb, golden top, and a citrus aroma that fills the kitchen.

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.

Marshmallow clouds wrap chocolate-pecan cookie dough around frozen mini marshmallows for soft, pillowy cookies with surprise sweet chewy centers. Better than s'mores, baked at home.

Medianyk is a traditional Ukrainian honey cake spiced with cinnamon, ginger, nutmeg, and cloves. Whipped egg whites give it a light, airy crumb despite all that honey.

Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.

Nutcracker sweets, peanut butter sheet cookies layered with creamy peanut butter frosting and a chocolate drizzle, cut into squares. The Christmas cookie tin classic that combines bar cookie ease with three-component flavor.

Broccoli and ham quiche with a rustic oatmeal crust instead of traditional pastry. Hearty, filling, and a smart way to sneak whole grains into dinner.

Old-fashioned spice cake with cinnamon, allspice, cloves, and nutmeg, sweetened with brown sugar and studded with raisins. A tender crumb built on evaporated milk and topped with caramel frosting.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.

Pinon cookies bake into light sponge-like rounds topped with toasted pine nuts, made from just eggs, sugar, flour, and pignoli. Italian-style cookie with an elegant payoff.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.

Schwarzwalder kirschtorte (Black Forest cake): a three-layer German chocolate-almond sponge soaked in kirsch, filled with whipped cream and sour cherries. The classic Schwarzwald showpiece.