Egg Recipes

Containing candied fruit and topped off with frosting, this bread is perfect as a small snack after dinner.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.

Buttermilk pancakes studded with plump dried cherries and crunchy macadamia nuts, finished with whipped cream. A Hawaiian-style brunch stack with sweet-tart, buttery flavor in every bite.

Buttermilk pancakes studded with fresh unpeeled apple chunks and warm cinnamon. This Canadian Townships recipe cooks up fluffy in a cast iron skillet. Drizzle with pure maple syrup.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

A creamy no-cook dip blending cream cheese and sour cream with caviar, fresh dill, purple onion, and lemon juice. Garnished with chopped hard-boiled egg for an elegant party appetizer.

Not your grandma's carrot cake. This one's spiked with Coca-Cola, loaded with grated carrots, nuts, and coconut, then drenched in a hot cocoa-cola syrup that soaks right through the warm crumb. Serves 16.

Rich chocolate walnut tube cake with a gooey fudge "tunnel" running through the center, topped with cocoa glaze and served with fresh raspberry sauce. A showstopping Pillsbury Bake-Off classic.

Hot fudge pie: a crustless chocolate brownie-pie hybrid baked until the center stays gooey and molten. Five minutes of prep, served warm with ice cream.

Cheesy rice and bean casserole with ricotta, feta, and Parmesan baked under sliced tomatoes and a golden breadcrumb crust. Hearty vegetarian comfort food with mushrooms and herbs.

Microwave noodle omelet folds cooked noodles, sharp cheddar, green pepper, and pimiento into eight beaten eggs. Six minutes from raw to plate, no skillet required. Quick weeknight egg dinner.

Quick mushroom quiche made with canned mushrooms, sour cream, Worcestershire sauce, and Swiss cheese. Mix, pour, and bake for an easy weeknight dinner or brunch with minimal prep.

Bakery-style cinnamon rolls from scratch with a soft yeast dough, cinnamon-sugar-nut filling, and maple icing. A big-batch recipe that makes 6 to 7 dozen rolls.