Egg Recipes

Savory meat-filled manicotti stuffs pasta tubes with seasoned ground chicken, mozzarella, parmesan, and bread crumbs, baked in marinara with melted cheese. Italian-American comfort food, lighter version.

Frosted peanut butter cake squares bake a tender peanut butter cake under chocolate-peanut butter frosting and chopped peanut butter cups. Bakery-style chocolate-and-PB nostalgia.

Savory crab and green onion pie baked in a flaky crust with lemon-spiked egg custard and two layers of melted cheese. Serve warm or at room temperature for easy entertaining.

Georgia peach shortcake with cinnamon-brown sugar biscuit layers, pecan pieces, sliced ripe peaches, and almond-flavored whipped cream. Southern summer dessert at its peak.

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

This is an excellent authentic classic Christmas Egg Nog that I make every year. You will never go back to store bought nog after trying this. Well worth the effort to make your own.

Italian layered sponge cake with rum, custard cream filling, coffee zabaglione buttercream, walnuts, and chocolate-dipped almonds. An elegant multi-component dessert.

Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Fudgy, cocoa-rich brownies loaded with pecan halves and chocolate chunks. Butter melted right into the cocoa gives these a dense, truffle-like center with a crackly dry top. Game day gold.

Yeasted cinnamon buns with a brown sugar swirl, tangy cream cheese filling pressed into each center, and a sweet vanilla glaze drizzled on top. Bakery-level from scratch.

Meatloaf Bourguignon stuffed with cheddar cheese, made with beef and pork seasoned with red wine, Dijon mustard, herbs, walnuts, and teriyaki sauce. French-inspired comfort food.

California fig oatmeal cookies with dried figs, brown sugar, cinnamon, and chopped nuts. A chewy, fruit-studded drop cookie that bakes in just 10 minutes.

A vintage marble cake swirled with cinnamon, cloves, nutmeg, and molasses through a tender vanilla batter, topped with butter frosting. Can also be baked as cupcakes for a fun party treat.

Persimmon cookies loaded with 2 cups of fresh persimmon pulp, raisins, chopped nuts, and warm spices. A soft, cake-like drop cookie that puts fall's most underused fruit to work.

Cheese and crabmeat casserole layered with Old English cheese, white bread, and crab, baked in a custard. A retro baked strata served with mushroom sauce.