Egg recipe collection

Tender lemon bundt cake with poppy seed crunch, drenched in a warm citrus glaze that turns each slice into a melt-in-your-mouth experience.

Nut snickerdoodles with chopped nuts mixed into the dough and a sugary tumbler-flattened top. A nutty twist on the classic cream-of-tartar cookie, makes 60 cookies.

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Old-fashioned sour cream raisin pie with chopped raisins folded into a tangy custard finished with nutmeg and a touch of lemon juice. Serves equally well warm, at room temperature, or chilled the next day.

Favourite walnut cake: a flourless, ground-walnut sponge held together with whipped eggs and a whisper of breadcrumbs. Tall, tender, and naturally gluten-free.

Washington apple cake packed with three cups of fresh chopped apples and crunchy walnuts, warm with cinnamon and nutmeg. An oil-rich, ultra-moist tube cake served with a cloud of sweetened whipped cream.

Soft pumpkin cookies loaded with cinnamon, cloves, nutmeg, raisins, and walnuts. A big-batch holiday cookie with warm spice flavor in every cakey bite.

Friendship cake bakes brandied fermented fruit starter into a tender tube cake with golden raisins, nuts, and orange extract. The classic 30-day starter dessert passed kitchen to kitchen.

Festive cherry bread with maraschino cherries, flaked coconut, and chopped nuts. A sweet holiday quick bread made with cherry juice for extra flavor. Makes two loaves.

Festive holiday fruitcake loaded with pecans, candied pineapple, dates, golden raisins, and candied citrus peel. Laced with orange liqueur and aged up to three weeks.

Fettuccine alfredo made the Roman way, with handmade semolina pasta tossed in butter and freshly grated Parmigiano-Reggiano. No cream. Just butter, cheese, pasta water, and minutes of tossing.

Fiesta meat balls piquante are Mexican-style albondigas with rice baked into the meatballs and a chipotle-spiked tomato sauce. One-pan dinner with smoky, smoldering heat from pickled chiles.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Southern fig cake with a pint of fresh or preserved figs blended into a buttermilk batter spiced with cinnamon and allspice. Moist crumb, sweet-tart fig flavor in every bite, finished with chopped nuts.

Fig ginger cake with boiled dried figs, corn syrup, warm spices, and chopped nuts baked in layers and topped with ginger icing. A vintage spice cake with jammy fruit throughout.