Egg Recipes

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Egg and pork pad thai: soaked rice sticks stir-fried with garlic, pork, and crispy egg in a sweet-salty-sour fish sauce, finished with bean sprouts, cilantro, and lime. Homemade Thai takeout in 30 minutes.

Peanut butter and fudge filled bars with an oat cookie crust, a gooey chocolate-peanut butter fudge layer, and a crumbly oat topping. Three layers of chocolate-peanut butter goodness in every bite.

Zucchini Double Chocolate Cake: a 13x9 cake with cocoa batter, melted chocolate chips, chopped nuts, and two cups of shredded zucchini. Bakery-style alternating-addition method.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Cookie tacos are crisp buttery tuile shells shaped into taco folds while hot, then stuffed with lime-scented sour cream and lemon pie filling and piled with sugared strawberries. A playful dessert that draws every eye at the table.

Vegan mac and cheese with butternut squash, tahini, miso, nutritional yeast, and mustard blended into a creamy dairy-free sauce, baked with breadcrumbs. Plant-based comfort food.

Persian herb frittata loaded with spinach, parsley, dill, cilantro, and scallions baked until fluffy and golden for a protein-rich meal.

Classic potato salad from the Los Angeles Daily News July 2, 1992

Tortillas stuffed with cheese, ham, and sweet bell peppers covered in a savory mixture of eggs and salsa are allowed to mingle overnight, like a Mexican French toast. Easy to prepare and just pop it into the oven in the morning with your feet up, sipping a coffee.

Roquefort and apple omelet with butter-sauteed apple slices and crumbled blue cheese folded inside. A French-inspired breakfast or brunch ready in 10 minutes.

Four-layer maple walnut torte with a chocolate-coffee-toffee filling and whipped frosting. Vintage potluck cake that splits two layers into four for impressive presentation.

Cappellacci stuffed pasta squares filled with ricotta, spinach, and nutmeg, baked in homemade tomato-basil sauce. A from-scratch Italian project worth every fold.

Intensely moist chocolate layer cake with boiling water in the batter, topped with a rich cocoa buttercream frosting flavored with brandy and vanilla.

Cajun cake with crushed pineapple batter and a boiled pecan-coconut icing. A simple Southern sheet cake where the pineapple keeps it moist and the sticky topping steals the show.

Princess Di's French toast spreads cream cheese between toasted egg bread slices before dipping in vanilla-cinnamon custard. A royal twist on a brunch classic.