3,188 egg white recipes

General Tsao was a real person, general and poet who lived in China 155-220AD.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.

Low-sugar oatmeal cookies with walnuts stay diabetic-friendly by swapping half the sugar for a sugar substitute and using egg whites for a lighter bite. Crisp edges, chewy centers, and toasted walnuts deliver classic flavor with less sweetness—perfect for controlled-carb baking.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Adorable Halloween meatloaf mice made from ground beef and turkey, decorated with carrot ears, raisin eyes, and spaghetti whiskers. A spooky dinner kids love.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

Amazing Tiramisu Toffee Torte with Coffee Frosting recipe

Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.

White Chocolate Coconut Cake with White Icing recipe

Chinese-style stir-fry with velveted chicken, crisp vegetables, and golden fried almonds in savory oyster-sherry sauce. Restaurant-quality dish ready in 30 minutes.

Loaded vegetable stew with dolma simmers fish-and-rice dumplings in a paprika, cumin, and turmeric-spiced broth with carrot, daikon, tomato, and zucchini. A Persian-leaning seafood stew you eat with a spoon.

Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.

Basler Brunsli are flourless Swiss chocolate almond cookies spiced with cinnamon and cloves, cut into festive shapes. A traditional Basel Christmas cookie, chewy inside with a crackly crust.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.