Egg Recipes

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.

Greek-style fried mussels marinated in ouzo then dipped in a crispy beer and Parmesan batter with yogurt. A crunchy, briny appetizer straight from the Aegean coast.

French-style fruit fritters: apple, orange, or pineapple slices macerated in lemon and sugar, dipped in an egg-white-lightened batter, and deep-fried golden. Serve with powdered sugar or syrup.

Frosted diamond cookies with caraway seeds, topped with billowy White Mountain frosting and pink sugar. A vintage rolled cookie that's crisp, elegant, and surprisingly savory-sweet.

Frosted ginger cookies with molasses, cinnamon, cloves, and a brown sugar buttercream frosting. Soft, chewy spice cookies with a caramel-like finish on top.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Spiced applesauce ring cake with oats, dark and golden raisins, and chopped nuts. Warm cinnamon, cloves, and nutmeg in a moist, old-fashioned baked ring mold dessert.

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.

Bread machine fruit gingerbread loaded with golden raisins, chopped almonds, molasses, cinnamon, and ginger. A warmly spiced, dense loaf with a sticky crumb.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.

Fruity pound cake with lemon Jello, white cake mix, and a fluffy instant pudding frosting with whipped topping. Classic 1970s shortcut layer cake.

Flourless fudgy chocolate cake built from bittersweet chocolate, butter, strong coffee, and eggs. A naturally gluten-free dessert with a dense, almost truffle-like texture that solidifies in the fridge.