After making a light, cheesy soufflé or tangy, airy buttermilk waffles , I open my fridge only to be confronted by the perilously stacked containers of egg yolks that didn't get used in my egg white–centric cooking project the day before. In the past, I've left the yolks sitting in my fridge as long as I could, before sheepishly tossing them all in the trash. It's a terrible feeling. And really, throwing away egg yolks is akin to tossing out liquid gold. While they might be too heavy and dense for some recipes, they give other foods their velvety, rich taste and texture. Here are some of our very favorite ways to use up any and all egg yolks—you'll never feel like throwing them out again. Rich Savory Dishes and Sauces Vicky Wasik Using a higher ratio of egg yolks to egg whites gives our classic, go-to pasta its beautiful color and delicate, rich flavor. Once you've got the classic pasta dough recipe down (it's super-simple, we promise), try your hand at this gorgeous ravioli stuffed with a runny egg yolk .…