10,000 salted egg recipes

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.

Buttery almond cookies with brown sugar, cream of tartar tang, and chopped almonds throughout. Dough requires chilling before shaping into balls and baking.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Chocolate coconut pie with a fudgy semi-sweet chocolate filling and flaked coconut, baked in a flaky crust. Like a brownie meets a coconut macaroon meets pecan pie.

Hear these three ingredients, and use them to make brownies.... Chocolatey, creamy, rich...

Whole wheat carrot cake sweetened with honey instead of sugar, spiced with cinnamon, and baked into a moist, dense sheet cake. A healthier spin on the classic.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

Mushroom turnovers in a cream cheese pastry with a sauteed mushroom-cream filling and optional sherry. An elegant make-ahead appetizer that freezes well before baking.

No one said you can't have brunch, so try this scrumptious dish made with eggs and slices of turkey and turkey bacon.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Plum streusel coffee cake layered with fresh plum halves, brown sugar cinnamon crumble, and chopped walnuts. Two layers of fruit and streusel sandwiched in a tender batter.

Orange custard cookies are mini tartlets with buttery shortbread shells filled with an almond-orange flower water custard, baked in muffin tins. Two dozen elegant bite-sized desserts with a Mediterranean fragrance.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.