Egg-White Frittata with Shrimp, Tomato, and Spinach

Simple, delicious, impressive egg dish that’s great to make ahead of time. (By Emile Castillo for CHOW)

Pink Lady

Grenadine adds the pink to a Pink Lady, and gin does the rest. (By Rob Chirico)

Royal Icing

The ultimate icing for decorating cookies. (By Aida Mollenkamp)

Bourbon Sour

No sweet-and-sour mix here— when made properly, this drink’s a classic. (By Aida Mollenkamp)

Souffle au Fromage et Jambon (By Terence Janericco)

Round Robin

Rock the Round Robin for a sweet absinthe tail. (By Aida Mollenkamp)

Ramos Gin Fizz

A New Orleans classic that’s great with brunch. (By Rob Chirico)

Hugging Thyme

This herbal concoction with the essence of freshness was a Square Off winner. (By Ronaldo Colli)

Candied Pumpkinseeds

A sweet seasonal snack (By Adapted from Julian Medina)

Clover Club

With gin, lemon, and an egg white, this is a long-lost tail worthy of attention. (By Rob Chirico)

Truffled Deviled Eggs

Because everything else is truffled these days (and eggs taste fabulous with truffles). (By Mitch Prensky)

Chèvre Deviled Eggs with Asparagus

Asparagus adds a touch of spring. (By Mitch Prensky)

Chocolate Soufflé

A delicate puff of chocolate for two served with Blood Orange Crème Anglaise. (By Ray Lee)

Eggnog

A rich, creamy festive classic. (By Rob Chirico)

Wasabi Deviled Eggs with Roe and Crispy Nori

Devlied eggs mixed with Asian flavors for an exotic slant. (By Mitch Prensky)