1,770 egg yolk recipes

The classic French pastry dough. Make up to 3 days in advance.

Vushka are tiny Ukrainian ear-shaped dumplings filled with mushrooms, boiled until they float, and served in hot borscht. A traditional holiday staple.

Classic Swedish spritz cookies made with butter, almond extract, and a simple cookie press. Crisp, buttery, and ready in 20 minutes with chocolate and nutty variations included.

Oriental beef fondue: paper-thin slices of filet mignon swished through bubbling beef broth at the table, then dipped in sauces. The Asian-style hot pot dinner that turns supper into theater.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Marco Island key lime pie features a butter-sautéed pecan and graham cracker crust under a creamy filling of seven egg yolks, sweetened condensed milk, and key lime juice. Baked in a water bath for the silkiest custard.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Hazelnut cherry tart with a ground hazelnut pastry crust, vanilla custard filling set with gelatin, and canned cherries glazed in a rum-spiked cherry syrup topping.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Cream cheese butter cookies with a raspberry jam thumbprint. Tender, melt-in-your-mouth shortbread enriched with cream cheese. No leavening, no spreading.

Awesome recipe with amazing results. Can't go wrong with this.

Pan Di Spagna - Basic Genoise (Sponge Cake) recipe

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.