Ingredient: egg

Snickerdoodles

Recipe courtesy of Julie Eslinger, Pastry Chef, The Country Club at Castle Pines (Castle Rock, Colo.)...

Foie Gras Schnitzel

Recipe courtesy of Nelson Banegas, Sous Chef, Siwanoy Country Club (Bronxville, N.Y.)...

Russian Honey Cake

Recipe courtesy of Wesly Jones, Pastry Apprentice, The Greenbrier (White Sulphur Springs, W.Va.)...

Framboise Profiterole

Recipe courtesy of Emilia Tomaszycki, CEPC, Executive Pastry Chef, Bonita Bay Club (Bonita Springs, Fla.)...

Prosciutto Wrapped Australian Lamb Sirloin

Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)
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Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, Pickled Vegetables

Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...

Australian Lamb Loin stuffed with Pistachio-Shallot Farce

Recipe courtesy of Lance S. Cook, WCMC, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club, Palm Coast, Fla....

Brown Sugar Cinnamon Pop Tart

Recipe courtesy of TJ Garrish, Executive Chef, L’Hirondelle Club of Ruxton, Towson, Md....

General Tso Tacos

Recipe courtesy of Brandon Pomerson, Executive Sous Chef, Elkridge Club (Baltimore, Md.)
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