Recipes with egg yolks

A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Vietnamese sesame cookies (bánh mè) with toasted sesame both ground into the dough and pressed onto the tops. Crisp, nutty, and sealed with an egg-wash gloss.

Hungarian poppy seed wafers with fresh orange zest, allspice, and a smooth powdered sugar glaze. Piped butter cookies with warm spice and citrus flavor.

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Saffron turns this braided challah a stunning golden hue with a subtle floral warmth you won't find in ordinary egg bread. Topped with poppy seeds and a sweet egg glaze, it's a showpiece loaf worth every minute of kneading.

New Hampshire maple syrup pie with a silky maple custard filling and a maple-sweetened meringue topping browned until golden. A classic New England dessert that lets real maple syrup shine.

Danish almond cookies (Mandel Kager) with cardamom and cinnamon, brushed with egg wash and topped with a blanched almond half. A traditional Scandinavian Christmas cookie.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Americana key lime pie: a vintage chiffon-style version with gelatin, fluffy egg whites, and folded whipped cream piled into a baked shell. Cool, mousse-light, garnished with pistachios.

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.

Chocolate cake with almonds baked in a spring form pan.

Summer squash quiche with sauteed onions and Swiss cheese in a buttermilk custard seasoned with oregano. A versatile vegetarian main that works as an appetizer or entree.

No-bake English toffee refrigerator cake with rich chocolate mousse, graham cracker crumbs, and pecans, chilled for 24 hours. A make-ahead icebox dessert.

No-bake chocolate icebox cake layered with angel food cake pieces and a rich chocolate custard made from melted German chocolate, egg yolks, and whipped cream. Chills overnight.

Treat your kids for dessert with these scrumptious cookies that take hardly any time at all to make.