Dark Dutch-process cocoa powder makes for a more flavorful, cookie-like crust, serving as the perfect base for a layer of rich caramel topped with decadent ganache. André Baranowski
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Well-known restaurants share their recipes with SAVEUR magazine. Truffled gnocchi, brick chicken, shrimp and grits, hummingbird cake, and Rick Bayless’ famous pork with mole negro sauce are just a few of the 21 dishes.

"truffled
These pillow-soft gnocchi come from Boston’s Sportello.
"Vietnamese-Style

Vietnamese-Style Sauteed Beef

The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly. See this Recipe
"Flat

Flat Iron Steak with Herb Butter

The herb butter for these steaks (from Brooklyn’s Marlow & Sons) is an adaptation of a classic accompaniment called maitre’d butter. See this Recipe
"Canlis

Canlis Salad

This salad comes from the namesake Seattle restaurant. See this Recipe
"Brick

Brick Chicken

Using a weight (such as a brick) to press down on the chicken as it cooks in a skillet will yield an especially juicy, crisp bird. See the recipe for Brick Chicken »
"Hummingbird

Hummingbird Cake

This luscious, fruit-and-nut-studded layer cake (adapted from Atlanta’s Watershed), is a favorite across much of the South. See this Recipe
"Braised

Braised Lamb Blade Chops with Herbs

Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish. See this Recipe
"Pork

Pork with Mole Negro Sauce

You should be able to find the ingredients for this Oaxacan dish (from Chicago’s Topolobampo) at most Mexican groceries. See this Recipe
"Maque

Maque Choux and Shrimp

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans. See this Recipe
"Crostini

Crostini with Black-Eyed Peas, Radicchio, and Raisins

The appeal of this first course (from Brooklyn’s Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. See this Recipe
"Shrimp

Shrimp and Grits

Like the cooks at Crook’s Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. See the recipe for Shrimp and Grits »
"Oyster

Oyster and Absinthe Dome

This creamy, elegant dish (from New Orleans’s Commander’s Palace) can be made ahead of time and brought out as a first dinner course. See this Recipe
"Veal

Veal Chop with Jus

The sauce accompanying this dish is made from a rich, concentrated veal stock. See this Recipe
"Potato

Potato Puree

Chef Joel Robuchon serves these ultra-creamy potatoes at all of his restaurants in the U.S. See this Recipe
"Sage

Sage Potato Chips

This whimsical snack is served at New York’s Blue Hill at Stone Barns. See this Recipe
"Salmon

Salmon Croquettes

It’s important to chill the patties for these sumptuous croquettes (from Atlanta’s Watershed) before frying them so that they hold together in the hot skillet. See this Recipe
"Stuffed

Stuffed Celery

The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. See this Recipe
"Black

Black Bass with Chickpeas, Clams, and Chorizo

Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf crusty bread to soak up the chorizo-spiked broth. See this Recipe
"Pan-Roasted

Pan-Roasted Chicken with Madeira Sauce

Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat. See this Recipe

Chocolate Caramel Tart

When making this dessert (from Brooklyn’s Marlow & Sons), we found that darker, Dutch-process cocoa powder makes for a more flavorful, cookie-like crust. See the recipe for Chocolate Caramel Tart »
"Country

Country Captain

This curried chicken casserole (from Atlanta’s Watershed) is a Southern Lowcountry classic. See this Recipe

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