These pillow-soft gnocchi come from Boston’s Sportello.

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

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

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

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 »

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

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

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

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

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

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 »

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

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

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

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

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

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

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

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

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 »

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