3,970 egg recipes

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These delicious and melted in your mouth cookies don't last long.

Delicious and nutritious cookies, they are not too sweet, and almost like granola bars that are perfect for grab-go breakfast.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Guilt-free pumpkin swirl cheesecake uses yogurt cheese and egg substitute to drop the fat without losing the creamy body. Marbled pumpkin filling, spiced cinnamon graham crust, holiday-worthy flavor.

Vegetable lasagne layered with ricotta, mozzarella, zucchini, mushrooms, and a garlicky tomato sauce. A meatless comfort classic that feeds a crowd and freezes beautifully.

Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.

A vibrant Italian dish featuring tender tuna marinated in a zesty red wine vinegar and olive oil mixture, paired with a savory scallion and Romano cheese omelet (frocia). Perfect for a light, flavorful meal with a touch of spice and freshness.

Orange molasses cookies, soft and puffy with cracked tops, spiced with ginger, cinnamon, cloves, and a hit of black pepper, then rolled in orange sugar. Whole wheat flour and oats make them a wholesome holiday bake.

Pad Thai with chicken, shrimp, rice noodles, bean sprouts, and crushed peanuts in a fish sauce and lime dressing. A classic Thai stir-fry made at home.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Crispy Korean-style fried wontons stuffed with seasoned ground beef, bean sprouts, green pepper, and sesame oil. Golden, crunchy appetizers with a savory soy-sesame filling.

Fudgy chocolate brownie cookies topped with pastel-colored frosting and sugar crystals. Loaded with semisweet chocolate chips and finished with rainbow icing for a festive, party-ready treat.

We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.

Chewy peanut butter bars stacked in three layers: a buttery cookie base, a gooey marshmallow middle, and a crunchy peanut butter, rice cereal, and peanut topping. A potluck and bake-sale crowd-pleaser.

Easy recipe as refrigerated biscuits are used instead of making a dough.