306 egg yolk recipes

Fettuccine alla Romana with a luxurious butter, egg yolk, cream, and Parmesan sauce tossed with hot pasta. Five-ingredient Roman pasta classic that's richer and silkier than classic Alfredo.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Cream cheese pinwheel cookies filled with cinnamon, sugar, and chopped pecans. A tender, flaky dough rolled jelly-roll style and sliced into swirled rounds.

Rich, fudgy Austrian chocolate balls loaded with chopped nuts and dipped in a glossy chocolate glaze. These bite-sized baked cookies are a European holiday cookie tray staple that disappears fast.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Barely-baked chocolate truffle squares with a full pound of melted semi-sweet chocolate, whipped egg whites, and a tangy sour cream swirl on top. Chilled, sliced, and frozen for make-ahead indulgence.

Chocolate cake with almonds baked in a spring form pan.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Fattigmands bakkelese are traditional Norwegian deep-fried pastry cookies with cardamom, citron, and lemon juice. Rich egg yolk dough rolled thin, cut into diamond shapes, and fried until golden and crisp.

Bread cakes made from soaked stale bread mixed with flour and a whipped egg white, cooked on a hot griddle like pancakes. A Depression-era recipe that turns leftover bread into breakfast.

Rich bittersweet chocolate cake that makes its own mousse-like frosting from the same batter. Just 8 ingredients, no mixer tricks, and it keeps in the fridge for days.

Nut crescents: buttery shortbread cookies shaped into crescents, dipped in egg white and a nut-sugar coating, baked golden, then dusted with powdered sugar. A holiday cookie classic.

Pistachio butter cookies piped through a star tip and topped with chopped pistachios. Rich, buttery spritz-style cookies with a delicate crumb and elegant bakery presentation.