Try these winning dishes in your own kitchen and learn how to make everything from brick-grilled chicken to triple coconut cream pie.
Panzanella: Tuscan Summer 
Chef Polly Lappetito of Ciccio restaurant in Yountville shares her recipe for a timeless Tuscan salad made with heirloom tomatoes and chunks of bread.
SaladBeef Bourguignon 
Chef Wendi Mentink of Bidwell Street Bistro in Folsom, Calif., combines beef, bacon, and pearl onions cooked in red wine with a secret ingredient: ketchup.
Braised Pork Shoulder 
A16 in Oakland’s Rockridge neighborhood shares a southern Italian countryside dish with pork, sun-dried peppers, beans, and olives.
Sauteéd Duck Breast 
A popular menu item from Alexander’s on California’s Sonoma
Coast includes parsnip puree and black cherry jus.
Wild Salmon with Grilled Vegetable Succotash 
Grilled salmon meets a medley of corn, tomatoes, green beans, and zucchini in a tasty dish from the Reno restaurant Campo.
Willamette Valley Slow-Braised Short Ribs 
Mild Mexican chiles meld with dark chocolate to make an irresistibly rich seasoning for long-braised beef.
Beer-Brined Chicken 
Dark beer adds a delicate richness to a dish of tender roasted chicken with a tangy sauce that is a favorite at Zy Restaurant in Salt Lake City.
Park City's Spicy Buffalo Chili 
Executive chef Zeke Wray of The Farm at Canyons Resort shares his recipe for a hearty, aromatic chili.
Dio Deka's Lamb Meatballs 
Tender and juicy, these bursts of meaty goodness from a modern Greek restaurant in the San Francisco Bay Area can be served alone or in pasta.
Alan Wong’s Amasia Chinese Chicken Salad 
Barbecued pork, macadamia nuts, and a hoisin mustard vinaigrette make this restaurant staple something special. A founding father of Hawaiian cuisine shows you how.
Mustards Grill Three-Cheese Mac & Cheese 
A buttery version of the weeknight special based on the classic from Napa Valley’s famous restaurateur Cindy Pawlcyn.
Brick-Grilled Chicken 
Crisp, juicy, tender, smoky—those are a Napa Valley chef’s terms of endearment for one of his own favorite dishes. It’s a hit with diners, too.
Northwest Clam Chowder 
Hearty and soothing, this rich seafood soup from a classic Oregon lodge adds snap with bacon, thyme, and brandy.
Meyer Lemon Pizza 
Citrus adds snap to this peppery, salty treat from Corkscrew Café in California’s Carmel Valley. Make it at home with fresh or prepared dough.
Luscious Lamb Shanks 
An unexpected lentil side dish brightens lamb at one of Idaho's most popular restaurants. Here's how to re-create this recipe at home.
Citrus- and Almond-Crusted Halibut with Beurre Blanc 
Follow a Portland chef’s step-by-step instructions to give sweet fish a crunchy crust.
Aziza's Shrimp Tagine 
A hero of San Francisco’s red-hot culinary scene has adapted a classic example of soulful North African cuisine for home cooking.
Fried Chicken Sandwich 
Try a recipe for the Fried Chicken Sandwich from Bakesale Betty in Oakland, Calif.
Triple Chocolate Fudge Cake 
Cocoa powder and semisweet chocolate—not to mention plenty of butter and sugar—put the pleasure in this indulgent dessert from Mayfield Bakery & Cafe, in Palo Alto, Calif.
Triple Coconut Cream Pie 
Even coconut-haters love this luscious dessert at Tom Douglas’s Dahlia Lounge in Seattle. Here’s how to make it at home.
Pearl Bakery’s Chocolate Chunk Cookies 
You too can make impressively thick cookies which are delicately crisp on the edges, chewy inside, and loaded with semisweet chocolate and toasted pecans.
Duarte's Olallieberry Pie 
Along California’s central coast, a classic tavern in Pescadero dishes out old-fashioned summer goodness in a flaky crust.
Zuni Café Orange-Currant Scones 
Bring a buttery bit of San Francisco scrumptiousness to your breakfast table with these simple step-by-step instructions.