10,000 salted egg recipes

Chewy drop cookies loaded with chocolate-covered raisins and toasted almonds. Makes 5 dozen in just 25 minutes. A fun, crunchy cookie that kids love to help bake.

Soft persimmon cookies with warming cloves and cinnamon, packed with raisins and nuts. Old-fashioned fall harvest treat.

Classic homemade chocolate cake with deep cocoa flavor baked in layers or a sheet pan. This tender, from-scratch cake is perfect for birthdays and celebrations.

Carrot cake meets fresh strawberries in this spiced bundt cake loaded with pecans, brown sugar, and warm cinnamon. Finished with a strawberry cream cheese glaze that drips down every ridge.

Most of my recipes are ideal for a good lunch or dinner, but would start the morning with this recipe.

Moist quick bread loaded with grated fresh apples and crunchy pecans, topped with cinnamon sugar before baking. Serve warm from the oven or at room temperature for afternoon tea.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Soft cherry muffins with maraschino cherries, almond extract, and a crunchy sugar-almond topping. Buttermilk keeps them tender while cherry juice adds a rosy sweetness.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Paper-thin Italian crepes from Emilia-Romagna, spread with a savory lardo-prosciutto-rosemary paste and showered in Parmigiano-Reggiano. Rustic, rich, and utterly addictive street food you can make at home.

Caramel pecan pie skips the corn syrup and melts soft caramels into the filling instead, layered with pecan halves in a flaky crust. Richer, chewier twist on the Thanksgiving classic.

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.

Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.

Malfatti (Italian spinach and ricotta dumplings) with Parmesan, nutmeg, and melted butter. Lighter than gnocchi and ready in 30 minutes. The key is squeezing every drop of water from the spinach.