1,770 egg yolk recipes

Homemade chocolate ice cream spiked with whiskey-soaked raisins. Eight egg yolks and heavy cream create an ultra-creamy custard base loaded with melted chocolate and boozy fruit.

Potatoes Thermidor with russet potatoes baked in a rich cream sauce of shallots, mushrooms, dry sherry, egg yolks, and cayenne. A French classic reimagined as an elegant side dish.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Silky coconut custard filling topped with billowy meringue in this retro diner-style pie. The secret is scalded milk for ultra-smooth texture that sets perfectly after chilling.

If that sweet tooth is acting up again, try this tasty treat that can be the perfect snack after a hearty meal.

Greek rigani cheese bread with 3/4 pound of feta, dried oregano, and mint kneaded into a rustic olive oil yeast dough. Baked golden with an egg wash finish.

Layered banana pudding made from scratch with brown sugar custard, whipped cream, sliced bananas, and optional walnuts. Rich, creamy, and no box mix needed.

Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.

Kourabiedes are traditional Greek butter cookies with ground almonds and brandy, dusted heavily in powdered sugar. Fragile, sandy, and meant for celebrations.

Shortbread crust and lots of fresh plums, simple ingredients make this delicious plum tart!

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.

Silky chocolate mocha cream pie topped with golden meringue. A from-scratch custard filling with real chocolate and coffee, baked in a flaky crust.

Pork tenderloin pounded flat, rolled around a savory Italian sausage and mushroom stuffing, wrapped in bacon and roasted with a white wine pan sauce.