10,000 salted egg recipes

Three-layer chocolate cake with whipped cream filling and glossy chocolate frosting. Rich cocoa layers, silky cream center, decadent finish.

Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.

Authentic Chinese hot and sour soup with cloud ear mushrooms, golden needles, silken tofu, shredded pork, and the signature tangy-spicy-savory broth thickened with cornstarch.

Heart-shaped chocolate Valentine cake with glossy sour cream chocolate frosting and a piped buttercream border. Romantic dessert with deep cocoa flavor.

Whole wheat coffee cake with fresh fruit, lemon, yogurt, and a cinnamon-brown sugar crumble topping. Made with egg whites and nonfat yogurt, this lighter brunch cake serves 16.

Vegetarian bean and brown rice burgers with sunflower seeds, cheddar cheese, and whole wheat flour, pan-fried until golden. A hearty, protein-packed veggie burger with real texture and savory flavor.

Cranberry orange Bundt coffee cake with sour cream batter, three swirled layers of whole-berry cranberry sauce, and a tangy orange glaze. Holiday-ready bake.

Nutty Mississippi mud pie stacks toasted pecans and walnuts under a tangy cream cheese layer, then crowns it with stovetop chocolate pudding. A no-bake-friendly Southern dessert that yields two pies.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

Adorable Halloween ghost biscotti dipped in white chocolate with candy decorations. Crunchy orange-almond cookies perfect for trick-or-treaters and fall parties.

Whole-wheat sourdough applesauce cake bakes up moist and tender in a tube pan, with cinnamon, allspice, and clove warming a tangy starter-and-applesauce batter. A bundt-shaped keeper for fall.

Oysters Souvenir de Tahaa breads and pan-fries fresh-shucked oysters, then plates them around a silky cream-of-shallots sauce reduced with white wine, lemon and oyster liquor.

Layers of crispy buttered phyllo filled with spiced ground beef, mushrooms, and a creamy three-cheese blend of feta, cream cheese, and cottage cheese. A showstopper that feeds a crowd.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.