1,770 egg yolk recipes

Dessert pizza topped with homemade pistachio custard cream and fresh fruit. A from-scratch pistachio milk custard spread over a baked pizza shell.

Poor Knights of Windsor: sherry-soaked bread fried golden in butter, dusted with cinnamon, and topped with crushed raspberries and whipped cream. A British dessert classic.

Crispy sole goujons cut into finger-sized strips, dipped in egg and milk, coated in breadcrumbs, and fried golden in peanut oil. Homemade fish fingers with a French twist.

Old-fashioned chocolate cream pie with a stovetop cocoa custard filling and a crown of toasted meringue. Pure pantry-staple comfort, no boxed pudding or chocolate bars required.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.

Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.

Pasta flora is a Greek lattice tart with cognac-spiked butter pastry filled with apricot marmalade and finished with a crisscross dough top. Sliced into bakery-style squares.

Hungarian kiffels: tender butter-yeast cookies rolled around walnut, apricot, or prune filling. Old-world rolled cookies dusted in sugar, holiday tray classic.

Taffy apple cookies: tender shortbread cookie balls dipped in melted caramel and rolled in crushed peanuts, with a toothpick stick so each one looks like a miniature caramel apple. A fun, nutty fall treat, no apple required.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

Deep-dish peach pie: a baking dish heaped with juicy peaches and brown sugar under a single flaky, golden top crust. A fruit-forward summer pie that lets the peaches shine.

Raspberry-tangerine mousse folds fresh raspberries and bright tangerine into a light gelatin-set base lifted with an orange-liqueur sabayon and whipped cream. A make-ahead fruit mousse for individual glasses.

Crostata di ricotta is the classic Italian lattice-topped tart filled with sweetened ricotta, grappa-soaked raisins, bittersweet chocolate, and orange zest. Pasta frolla crust, dusted with powdered sugar.

Fresh apple chiffon cake, light and airy with shredded McIntosh apples, warm cinnamon and nutmeg, and a caramel drizzle. Whipped egg whites give this oil-based tube cake its tall, tender, moist crumb.

Baked key lime pie with a tangy custard filling of egg yolks, sweetened condensed milk, and tart lime juice in a buttery graham cracker crust. Topped with vanilla whipped cream and lime slices.

Banana double cream pie: blind-baked pastry shell layered with fresh banana slices, silky vanilla pastry cream, and a whipped double cream border. British classic.