Egg Recipes

Flourless chocolate roulade filled with vanilla whipped cream and dusted with cocoa. Eight eggs, two kinds of chocolate, and zero flour make this roll intensely rich and tender.

Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.

Cherry fruit chews are a vintage Bisquick bar studded with maraschino cherries, dates, and walnuts. Seven ingredients, one bowl, baked in a 9x13 pan. Yields four dozen retro holiday bites.

Moist cinnamon-spiced quick bread made with shredded summer squash or zucchini, baked in a single loaf pan. The best way to use up garden squash, with a tender crumb and warm vanilla flavor in every slice.

Triple-cheese crustless quiche featuring nutty Jarlsberg, cream cheese, and Parmesan in a buttery cream sauce custard. Makes two pies to feed a crowd at brunch.

Salmon crunch pie with a cheddar-walnut press-in crust and a creamy Swiss cheese and sour cream filling. A savory main dish pie with a nutty, crispy topping.

Make the world's best lasagna that's both healthy and tantalizing when it comes to flavor.

Moist spice cake loaded with four cups of chopped apples, raisins, cinnamon, and nutmeg, baked in a sugar-dusted pan until the fruit turns tender and sweet.

For your next dinner party, bring this decadent cake that's made with almonds and passionfruit.

Chocolate cherry cake from a doctored devils food box mix with cherry pie filling and almond extract. Topped with a poured chocolate icing for a moist sheet cake that beats homemade.

This is a classic French recipe also called Pate a Choux for making puffs that can be filled with any manner of filling savory or sweet. The most basic filling would be whipped cream. Crispy on the outside and wonderfully creamy on the inside.

Luck of the Irish quiche with a corned beef hash crust, Swiss cheese, and a creamy egg custard. A crustless-style quiche that skips the pastry for something heartier.

Homemade Jos Louis cakes (gateaux Jos Louis): French Canadian chocolate sandwich cakes with fluffy marshmallow-style vanilla filling and a rich chocolate icing coat. A Quebec childhood classic.

Carrot pie with pureed carrots baked in a spiced custard filling with cinnamon, ginger, and nutmeg. Tastes like pumpkin pie's sweeter, brighter cousin.

White Lily pound cake bakes a classic Southern butter-and-shortening pound cake with vanilla and almond extracts in soft White Lily flour. A Southern grandmother's pound cake recipe.

Dark zucchini bread made with brown sugar, molasses, cinnamon, allspice, and nutmeg. Deeply spiced and extra moist from three cups of grated zucchini.