1,730 egg yolk recipes

Linzer thumbprint cookies with ground almonds, dark brown sugar, cinnamon, lemon zest, and cherry jam centers. An Austrian-inspired butter cookie with a tender, nutty crumb.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

White Chocolate Raspberry Cheesecake Santacafe recipe

Poppy seed tea cake with sour cream, almond extract, and cinnamon, baked in a tube pan. A buttery, tender cake with nutty seeds and a delicate crumb from cake flour.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Dairy-free challah bread made with soy milk, soy flour, soy oil, honey, and eggs. A beautifully braided loaf topped with poppy seeds. Soy Vey, it's good!

German grape torte with halved grapes folded into a whipped egg white and ground almond filling, baked in a buttery lemon-scented shortcrust shell. A traditional autumn Kuchen.

Panzarotti: crisp fried Italian crescents stuffed with molten mozzarella, ham, and Parmesan. Golden, puffed, and served piping hot, the antipasto showstopper worth frying a fresh batch for.

A classic Hungarian Dobos torte with thin sponge cake layers filled with chocolate coffee buttercream and glazed in melted semi-sweet chocolate. An impressive European pastry for special occasions.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

This is an very excellent cheesecake, very yuuuuuy.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

New England scones with bright orange zest, sweet currants, and whole wheat flour, finished with a powdered-sugar icing drizzle. Yankee-style scones with bakery-bright flavor.

Tiramisu built from a cooked egg yolk and mascarpone zabaglione folded with whipped cream, layered with brandy-coffee-soaked ladyfingers, and chilled overnight. The classic Italian dessert, fully cooked for safety.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.