Egg Recipes

English tea cake with maraschino cherries and white raisins baked low and slow in a tube pan. A buttery, dense pound cake-style treat with pockets of fruit in every slice.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

Make-ahead crab and Swiss cheese strata layered with buttered bread, Dijon mustard, and egg custard. Assemble the night before, bake until puffed and golden for an effortless brunch.

Frangelico chocolate cake with coffee-spiked cocoa frosting. Hazelnut liqueur and strong coffee deepen the chocolate flavor in this rich, two-layer celebration cake.

Pumpkin spice cake baked in canning jars with walnuts, raisins, cinnamon, cloves, and ginger. Individual-sized treats perfect for gifting or fall bake sales.

A stripped-down carbonara-style pasta tossed with beaten eggs, Parmesan, and caramelized onions. Pantry staples, one skillet, 12 minutes start to finish.

Nanny's Irish soda bread made with sour cream instead of buttermilk for an extra-tender crumb. Studded with raisins and lightly sweetened with sugar and vanilla.

Traditional German Stollen loaded with candied citron, angelica, golden raisins, and blanched almonds in a buttery, cardamom-spiced yeast dough. Dusted with powdered sugar for a festive holiday bread.

The perfect muffins for when you don't have time to sit down and enjoy a hearty breakfast.

One of the best carrot cakes I've ever had with a decadent cream cheese frosting.

Italian frangipane custard with ground almonds, cooked like pastry cream then cut into squares. Traditional holiday treat similar to Turkish delight in texture.

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

Buttery anise-scented cookies with star anise seeds and extract, chilled overnight and baked golden for traditional New Mexican biscochitos.

Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.

Two-layer pie with cinnamon apples baked first, then topped with smooth cream cheese custard. Walnuts add crunch to the bottom layer. Bake at two temperatures for perfect texture.

Traditional Passover apple pie made with matzo meal crust instead of flour. Unique dough from soaked matzos, hard-boiled egg yolks, and butter.