Gourmet Food to Go! Star Chef Eats from the Food Court

This sandwich from Tom Colicchio has its origin in pork barbecue, which is often served with coleslaw. The cabbage in the sandwich — a nod to that side of slaw — is seasoned with olive oil and red wine vinegar. It is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick.

In 1989, carb-fearing Los Angeles got a whiff of chef Nancy Silverton's La Brea Bakery, and Tinseltown has not been the same since. The bakery now serves up its famous breads in kiosks at Macy's in Detroit, Chicago, and Minneapolis. Artisan loaves are not La Brea's only winners. The Mozza Caprese, prepared with fresh mozzarella, bursting-sweet cherry tomatoes, and glistening olive oil, ranks high on our list and is easy to re-create at home with quality ingredients.

Chef Rick Bayless is no stranger to Mexican cuisine. His top-ranking Frontera Grill and Topolobampo draw crowds in the Windy City, including — you guessed it — former Chicagoans Barack and Michelle Obama. But if you can't make it there, Bayless has introduced Frontera Fresco. "Fast food should be slow fast food — meaning use fresh ingredients that are full of flavor," says Bayless. His top menu pick? A fragrant bowl of Tortilla Soup.

"There's no reason why good food has to only be experienced in a fine-dining, white-tablecloth establishment," says chef Cat Cora. "Fast food should be a casual version of what any good meal is: nutritious, flavorful, exciting, colorful, and bold." We like the sound of that! A testament to Cora's food philosophy? Her Chimichurri 'Cued Chicken from her California eatery, CCQ. One bite and you'll never grab the other stuff again.

"There is no reason that you have to sacrifice quality for convenience," says star chef Todd English. At Figs, his casual offshoot in Palm Beach, Florida, he serves up his Mediterranean-inspired Fava Minestrone with Herbed Ricotta Crostini.

The classic combination of chocolate cake, cherries, and cream found in the traditional Black Forest cake was the inspiration for this cream'wich. In the summertime, fresh cherries can be used in lieu of dried.

Recipe: Devil's Food Cake with Vanilla Ice Cream and Sour Cherries