Recipes with egg yolks
1,696 recipes
Elderberry Syrup Tart
A rustic Swiss elderberry tart with a buttery shortcrust, ground hazelnut layer, and dark, sweet-tart elderberry syrup filling. Old-world fall baking served warm with whipped cream.
Angelica Tartlets
These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.
Apple & Almond Macaroon Pudding
Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.
Easter Kulick with Paska
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Burnt-Orange Meringue Cake
A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.
Mozart Cookies
Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.
Favourite Chocolate Mocha Sponge Cake
Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.
Deviled Oysters or Clams
Old-school deviled oysters (or clams) baked in shells with a rich cream sauce, egg yolk, and crispy breadcrumb topping. Simple, elegant, and ready in 15 minutes.
Black Bottom Pie with Ginger Crust
Black bottom pie with a spicy gingersnap crust, dark chocolate custard base, rum and sherry chiffon middle, and whipped cream crown. A vintage American showstopper.
Spinach & Artichoke Stuffed Portabello Mushrooms with Tomato & Bread Salad
Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that's ready in under 30 minutes.
Chicken, Potato & Spinach Salad
A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!
Cream of Fiddlehead Soup
Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.
Salmon & Potato Pie
Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.
Blueberry Maple Mousse
A silky, no-bake blueberry mousse sweetened with real maple syrup. Just 4 ingredients and no gelatin needed for this elegant, airy dessert that serves 8.
Ricotta Stuffed Shells with Arrabbiata Sauce
Ricotta stuffed shells with arrabbiata sauce fills jumbo pasta shells with creamy ricotta, Parm, and herbs, then bakes in spicy pancetta-laced marinara. Italian comfort food with a fiery red-pepper kick.
Obsttorte Fruit Torte
Obsttorte, the German fruit torte built on a buttery pressed shortbread crust, filled with whole fruit set in a glossy fruit glaze, edged in almond meringue, and crowned with vanilla whipped cream. Works with any fruit you love.
A rustic Swiss elderberry tart with a buttery shortcrust, ground hazelnut layer, and dark, sweet-tart elderberry syrup filling. Old-world fall baking served warm with whipped cream.
These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.
Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.
Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.
Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.
Old-school deviled oysters (or clams) baked in shells with a rich cream sauce, egg yolk, and crispy breadcrumb topping. Simple, elegant, and ready in 15 minutes.
Black bottom pie with a spicy gingersnap crust, dark chocolate custard base, rum and sherry chiffon middle, and whipped cream crown. A vintage American showstopper.
Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that's ready in under 30 minutes.
A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!
Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.
Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.
A silky, no-bake blueberry mousse sweetened with real maple syrup. Just 4 ingredients and no gelatin needed for this elegant, airy dessert that serves 8.
Ricotta stuffed shells with arrabbiata sauce fills jumbo pasta shells with creamy ricotta, Parm, and herbs, then bakes in spicy pancetta-laced marinara. Italian comfort food with a fiery red-pepper kick.
Obsttorte, the German fruit torte built on a buttery pressed shortbread crust, filled with whole fruit set in a glossy fruit glaze, edged in almond meringue, and crowned with vanilla whipped cream. Works with any fruit you love.
