Egg Recipes

Classic potato salad: the church-supper, picnic-table original. Cubed potatoes, hard-boiled eggs, crunchy celery and onion, all dressed with a tangy mayo-vinegar binder. Six pantry ingredients.

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

Pearls and chocolate cookies are chewy dark chocolate drop cookies loaded with white chocolate chips (the pearls). A reverse-palette chocolate chip cookie, ready in 20 minutes.

So good impossible pumpkin pecan pie skips the crust: Bisquick in the batter makes its own as it bakes. A spiced pumpkin custard studded with pecans, topped with spiced whipped cream. Easy, no-roll holiday pie.

Snickers chocolate cake made by melting candy bars straight into the batter. Buttermilk crumb with caramel, peanut, and nougat ribbons in every slice.

Chocolate walnut filled cake bakes a cocoa tube cake with a hidden ring of walnut filling running through the middle. Sugar-replacement-friendly tube pan dessert sweetened with fructose for low-sugar baking.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.

Scottish hot cross buns with currants, candied citron, allspice, nutmeg, and cinnamon, finished with a sweet milk glaze. Traditional Easter baking with a Scottish twist on the classic.

Poached eggs and sautéed crabmeat layered in ramekins and blanketed with a flamed brandy cream sauce. An elegant brunch main with cayenne heat and a dusting of paprika.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Irish potato cake with mashed potatoes, melted chocolate, pecans, and raisins baked in a bundt pan. A spiced, dense cake where the potatoes keep every slice incredibly moist.

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

Kazakh fried lamb dumplings with hand-rolled pasta dough wrapped around seasoned ground lamb, rice, parsley, and cilantro, then crisped golden in hot peanut oil. A Central Asian showstopper.

Homemade spaetzle from scratch with a simple 5-ingredient egg batter. No special press needed, just push the batter through a colander into simmering water for tender little German dumplings.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Savory sherry cheese puffs: bite-size choux pastries filled with cream cheese, sharp cheddar, chopped green olives, and a splash of dry sherry. A retro cocktail-party appetizer.