Egg Recipes

Layered custard bars with a buttery almond liqueur crust, sliced peaches, egg custard, and cinnamon almonds on top. Serve at room temperature or chilled.

Layered crab and cheese bake with Monterey Jack, green chilies, and marinara sauce in an egg custard. A rich, crustless quiche-style casserole baked until set.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Litchi five-spice ice cream: a silky custard ice cream perfumed with Chinese five-spice and blended with sweet, floral lychees. An elegant, exotic frozen dessert that's a favorite for Chinese New Year.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.

Deep-fried pumpkin doughnuts with buttermilk, nutmeg, cinnamon, and ginger, rolled in sugar while still warm. Tender, spiced, and golden crisp outside.

Roquefort meat loaf rolls a three-meat blend of beef, pork and veal around a creamy Roquefort and bread filling, jelly-roll style. Sliced like a pinwheel for a dinner-party meatloaf with serious blue cheese punch.

A hearty quiche loaded with spinach, bacon, mushrooms, Swiss, cheddar, and cream cheese in a buttery cream cheese crust. Ski lodge comfort food for brunch or dinner.

Huevos rancheros with fried eggs on corn tortillas topped with refried beans, Monterey Jack, and fresh salsa with avocado and jalapeno. A 10-minute Mexican breakfast.

Toasted coconut cookies with oats, walnuts, and flaked coconut baked until golden brown. A chewy drop cookie with nutty, tropical flavor from toasted coconut and toasted walnuts in every bite.

Overnight caramel French toast bakes layered bread over a brown sugar, butter, and pecan caramel that turns into a gooey, sticky topping. Assemble the night before and bake fresh for an effortless holiday brunch.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.