Egg Recipes

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.

Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.

Old-fashioned apple-blueberry cake with chopped Granny Smith apples and blueberries baked in a buttery cream cake batter. Serve warm with sweetened whipped cream.

Hearty double-crusted spinach quiche packed with feta, melted cheese, scallions, and five boxes of spinach between layers of homemade shortening crust. A Greek-inspired savory pie that feeds a crowd.

Maine apple bread studded with red apple chunks and walnuts, made with sour milk for a tender crumb. A classic New England quick bread baked in one loaf pan.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Double peanut butter cake with creamy PB baked into the batter and chunky peanut butter frosting on top. A single-layer sheet cake built for peanut butter lovers.

Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.

Chocolate marshmallow bars with unsweetened chocolate, pecans, and toasted marshmallow tops baked on a fudgy brownie base. Only 8 ingredients and 45 minutes start to finish.

Old-fashioned cake doughnuts made with cooked winter squash, cinnamon, and nutmeg, fried golden brown. These tender, spiced doughnuts taste like autumn and make about 2 1/2 dozen from a single batch.

Potato gnocchi with wild mushrooms: pillowy handmade gnocchi from salt-baked potatoes, tossed with morels, porcini, shiitakes, and oyster mushrooms in a garlic-shallot pan sauce with Parmesan.

Crustless vegetable quiche made with leftover veggies, cheese and an egg-evaporated milk custard. No-fuss weeknight dinner that uses up whatever's in the fridge.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Chinese steamed honey sponge cake with almond powder and fluffy whipped egg whites. This traditional method produces a pillowy, moist crumb without an oven, and the cake resteams beautifully for leftovers.