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Suzanne Goin

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Soft Polenta with Mixed Mushrooms and Gremolata

Soft Polenta with Mixed Mushrooms and Gremolata

Cheesy Baked Pasta with Sweet Potatoes and Radicchio

Cheesy Baked Pasta with Sweet Potatoes and Radicchio

<p>When Suzanne Goin makes this homage to the legendary chicken at Zuni Café in San Francisco, she confits the whole chicken in duck fat. For this simplified version, she brushes the bird with the duck fat before roasting.</p> <p><strong>Recipe:</strong> <a href="http://gogonow.org/recipefinder/ode-to-zuni-roast-chicken-fennel-panzanella-recipe-fw1013%22%3E%3Cstrong%3E%22Ode to Zuni" Roast Chicken with Fennel Panzanella</strong></a></p>

"Ode to Zuni" Roast Chicken with Fennel Panzanella

<p>"I love a good frisée salad," says Suzanne Goin. "And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top." Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.</p><p><b>Recipe: </b><a href="/recipefinder/brioche-prosciutto-gruyere-egg-recipe-fw0313" target="_blank"><b>Eggs Florentine with Smoky Mornay Sauce</b></a></p>

Brioche with Prosciutto, Gruyère, and Egg