306 egg yolk recipes

Kouloures is a traditional Greek Easter bread, sweet yeast loaves brushed with egg yolk, scattered with sesame seeds, and crowned with red-dyed eggs symbolizing the resurrection.

Eggnog cookies with cinnamon, nutmeg, and a splash of holiday eggnog. Soft, cake-like Christmas cookies with the spiced flavor of your favorite seasonal drink.

This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it's a showstopper for holidays and special occasions.

Butter-poached chicken and artichoke hearts over fettuccine in a silky sherry vinegar cream sauce. An elegant 40-minute dinner that tastes like a night out.

Baked apple pancake made with beer batter, beaten egg whites, Granny Smith apples, and cinnamon-brown sugar. A puffy, oven-baked skillet pancake that rises golden and dramatic.

Old-school chocolate layer cake with a tender, fudgy crumb thanks to the boiling water trick. Unsweetened chocolate, cake flour, and triple-sifted dry goods build classic bakery-style layers.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

This rich and moist cake made of candied cherries, pecans and coconut is bound to have you thinking about seconds.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.

Mandeltorte, a classic German almond torte made with ground almonds, bread crumbs, and whipped egg whites. Filled with lemon orange custard and dusted with powdered sugar.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

Deep-dish peach pie with a tangy cream cheese pastry top draped over six cups of fresh peaches, brown sugar, and nutmeg. The cream cheese makes the crust shatteringly tender and golden under the egg wash and sugar.