Egg Recipes

Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.

Chocolate mint mousse made with semi-sweet chocolate, creme de menthe, whipped cream, and decorative chocolate wedges. A rich, elegant dessert with a cool minty finish.

Classic French omelette cooks two beaten eggs in foaming butter over high heat, rolled and folded around a stripe of grated cheese. The benchmark breakfast technique that every cook should master in under five minutes.

Spaghetti tossed with crisp bacon, beaten eggs, and grated cheese in a butter and white wine sauce. The heat of the just-drained pasta cooks the eggs into a silky, no-cream carbonara-style coating. A fast pantry dinner.

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.

Twice baked potato casserole gives you all the stuffed-potato flavor with none of the scooping hassle. Russet flesh baked with sour cream, bacon, cubed and grated cheddar, and green onions.

Chocolate coconut crunch cookies loaded with chocolate chips, shredded coconut, and chopped roasted almonds. Slow-baked at low heat for a crispy, chewy cookie with toasted edges.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Whisky fudge cake with melted chocolate, 16 eggs, and a generous pour of whisky baked into a dense, rich sponge. Served with clotted cream for a showstopping British-style dessert.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Tangy lemon curd filling in a crisp pie shell, topped with sky-high meringue swirled into golden peaks. Crowd-pleasing classic dessert.

Devil's food refers to a dark, dense, chocolate concoction that is usually baked. It is so named because since it is so rich and delicious it must be "sinful." Devil's food usually has a greater proportion of chocolate than regular chocolate cake. This recipe comes from Lynne , a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at .net.