10,000 egg recipes

Martha Washington's devil's food cake made with unsweetened chocolate, buttermilk, and cake flour. A rich, old-fashioned two-layer chocolate cake baked in a single sheet pan.

A crustless quiche-style torta loaded with cheddar, Monterey Jack, green chiles, and picante sauce baked in a creamy egg custard. Feeds up to 10 with minimal effort.

Potato and chive tortelli tossed in brown butter with fried sage leaves and lemon. Handmade Italian stuffed pasta filled with chive-spiked mashed potato in a classic noisette sauce.

Koulourakia me sousame are traditional Greek sesame cookies with a tender, slightly crisp crumb and toasty browned-butter aroma. Each twist is rolled in sesame seeds for nutty crunch in every bite.

Cream puff swans made from choux pastry piped into S-shaped necks and oval bodies, filled with sweetened whipped cream and mandarin oranges. A classic French pastry showpiece.

Buttermilk coffee cake layered with crushed Heath bars and chopped pecans under a buttery brown sugar crumb topping. A rich brunch cake with toffee crunch in every slice.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Almond poppy seed loaf cake made with amaretto liqueur, sour cream, and butter for a rich, dense crumb studded with crunchy poppy seeds. Dusted with powdered sugar.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

Browned turkey sausage and sautéed onion baked in a silky egg custard with Swiss cheese and a dusting of paprika. This hearty quiche feeds a crowd and works for brunch, lunch, or a light dinner.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.

Ultra-moist chocolate zucchini cake with buttermilk, brown sugar, cinnamon, and chocolate chips on top. Baked in a 9x13 pan, this one-bowl cake stays soft for days.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Plum cake made with canned plums and their syrup, dark brown sugar, cinnamon, and a full cup of butter. A moist, spiced sheet cake dusted with powdered sugar.

Soft, cinnamon-spiced muffins made with real watermelon juice and pulp, studded with plump raisins. A unique breakfast bake that puts leftover summer watermelon to brilliant use.