10,000 egg recipes

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.

Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.

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.

Ground beef, tomatoes, green olives, and cottage cheese baked in a cornmeal batter until set and golden. All the tamale flavor without the husks or the fuss.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Chewy chocolate oatmeal cookies made with melted semi-sweet chocolate, rolled oats, brown sugar, and chopped walnuts. Part brownie, part oatmeal cookie, these gems yield 3 dozen in about 30 minutes.

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.

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.

Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.

Classic lemon bars with a buttery shortbread crust and a tangy lemon-egg curd top, dusted with powdered sugar. A two-layer dessert with bright citrus snap.

Irish freckle bread is a soft potato yeast bread studded with raisins. Made with mashed potatoes and potato water for an incredibly tender, moist crumb.

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.

Loaded vegetable frittata packed with peppers, onion, mushrooms, broccoli and squash, set on the stovetop and finished in the oven for a tender, golden egg bake. An easy way to clear out the crisper drawer.

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.

Bacalhau is a traditional Portuguese salt cod casserole layered with sliced potatoes, golden sautéed onions, and bread crumbs, garnished with olives and hard-cooked eggs. Serve with vinegar, olive oil, and pepper.

Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.