1,730 egg yolk recipes

Creamy Wisconsin-style beer and cheddar soup with chicken stock, heavy cream, and egg yolks. A pub-style soup with sharp cheddar tang and the subtle bitterness of beer.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Lemon-lime cookies with fresh citrus zest and juice, egg yolks, and butter, pressed thin and baked until crisp with a generous sugar sprinkle. Make-ahead dough keeps up to a month frozen.

Cream cheese pinwheel cookies filled with cinnamon, sugar, and chopped pecans. A tender, flaky dough rolled jelly-roll style and sliced into swirled rounds.

Sour cream raisin and nut pie cooks in a double boiler with tangy sour cream, plump raisins, cinnamon, clove, and chopped nuts, topped with a torched meringue. Old-fashioned prairie pie classic.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Lemon gelato made from a rich egg custard base with fresh lemon zest and juice, heavy cream, and half-and-half. Intensely citrusy Italian frozen dessert with silky texture.

Gluten-free olive rosemary flatbread made with rice flour, corn flour, and xanthan gum. Studded with black olives, brushed with garlic-egg glaze, and baked golden.

Eggnog parfait pies with lemon gelatin, vanilla ice cream, nutmeg, rum flavoring, and whipped egg whites in baked tart shells. A fluffy no-bake holiday dessert topped with whipped cream.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.

Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.

White chocolate mousse with Frangelico hazelnut liqueur, lemon juice, and whipped cream stabilized with gelatin. A silky, restaurant-style make-ahead dessert.

Fig breakfast waffles made with dried California figs folded into a fluffy cake flour batter with whipped egg whites and lemon zest. Served with fig maple syrup.

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.

Greek butter cookies (kourabiedes) with ground cloves and a thick powdered sugar coating. Tender, crumbly, and lightly spiced for the holidays.

Sigi's chocolate torte: store-bought pound cake layered with a silky chocolate ganache-style icing made in a blender. Four-layer torte ready for the fridge in 30 minutes.