Brooke Williamson wears many hats (or, in this case, toques!). The Los Angeles native is a celebrated chef, restaurateur and author known for her fresh California flavors, unexpected global influences and elevated execution. When she’s not running her four-in-one beachfront concept Playa Provisions or writing a best-selling cookbook, Brooke’s in the Food Network kitchen. The culinary talent was the first-ever winner of Tournament of Champions, is a mentor on BBQ Brawl and is a resident Titan on Bobby’s Triple Threat.

Get a taste of Brooke’s iconic West Coast flavors at home. Read on to find your next weeknight staple or holiday-hosting recipe.

First up? Delight dinner guests or prepare for compliments galore at your next picnic when you serve Brooke’s Cedar Plank Salmon With Celery Salad and Currant Pine Nut Relish. The dynamic dish is composed of smoked wild salmon finished with ground black pepper, fresh parsley, and Meyer lemon zest and served with a roasted pine nut and currant relish. A cilantro and celery salad balances the smoky fish and brightens the dish. “Smoked salmon is great for the road because it holds up really well and can be prepared ahead of time,” Brooke shares. “It can be served hot, cold or room temperature. When you smoke something, it will cook it through without making it dry.”

Looking to embrace Brooke’s seasonal ingredient-driven POV in your kitchen? Snag a copy of Brooke’s cookbook, Sun-Kissed Cooking, to find more than 100 imaginative (yet attainable) recipes celebrating fresh produce to add to your weekly rotation. From Cheddar Cornbread With Date Butter and Shiitake Chestnut Rice to Lemony, Garlicky Shrimp Butter, Brooke makes adding California flavors to your table easier than you can imagine.

Move over, eggplant parm — there’s a new dish in town! Brooke’s Sweet and Sour Japanese Eggplant With Peanuts, Coriander and Sichuan Peppercorns is the ultimate unexpected vegetable dish for your table. And it only takes 25 minutes to throw together. Need more convincing? Brooke has been preparing a variation of this dish since she landed her second executive chef job. “Twenty-five years later, I still riff on the dish all the time, and this might be my favorite rendition,” she shares. “Vinegar and honey team up with the lip-buzzing delight of Sichuan peppercorns. Peanuts and whole coriander seeds provide texture and pops of flavor, while lime juice and cilantro freshen it all up.”

See what all the buzz is about and make your own Sweet and Sour Japanese Eggplant following the step-by-step directions and ingredients list in the link below.

You love 'em fresh — why not give grilled oysters a try? Brooke’s Roasted Oysters With Warm Bacon Vinaigrette is a showstopping starter for any table. Plus, they’re easier than you expect to make at home. The addictive recipe calls for just seven ingredients: rock salt, medium oysters, bacon, red onion, whole-grain mustard, red wine vinegar and watercress. Is your mouth watering yet? Go ahead and click the link below to follow Brooke’s step-by-step directions to put them all together.

If you’re looking for an autumnal side dish that isn’t weighed down with cream and butter, you’ve found it. The Chicory and Apple Salad With Pine Nuts, Blue Cheese and Sherry Vinaigrette is brimming with fall-forward flavors and offers a welcome alternative to green bean casserole. Brooke uses two heads of radicchio, two heads of Belgian endive and one julienned green apple to create a crisp and crunchy base. The salad is topped with fresh parsley leaves, toasted pine nuts, and shaved blue cheese and dressed in Brooke’s sherry vinaigrette. Find the step-by-step instructions and ingredients list to prepare the Chicory Apple Salad and Sherry Vinaigrette in the link below.

Psst! Brooke’s Marinated Beets With Charred Onion Crema is a must-make side dish for your next on-the-go gathering. “I love this recipe for traveling because I can marinate the beets ahead of time and they hold up well,” Brooke says. “You can then bring along accompaniments on the side that add new elements, like crunch, and add them to make the final dish later.”

The vibrant dish calls for eight small beets in assorted colors prepared with sherry vinegar, olive oil, whole-grain mustard, freshly ground pepper and honey. Pickled shallots, homemade charred onion crema and harissa breadcrumbs round out the recipe. “I use harissa, a North African chile paste made from sun-dried chiles. I like to use it because it has an approachable chile flavor without all the heat.”

Follow the link below for Brooke’s step-by-step recipe and ingredients list.

Black Mission Figs With Pistachio Relish and Warm Chorizo Honey are a one-bite delight that’s guaranteed to leave guests begging for more. The sweet-meets-savory starter calls for Black Mission figs, unsalted pistachios, Mexican pork chorizo, fresh sage and parsley leaves, sherry vinegar and honey.

“I like to take the lusciously sweet fruit in a slightly savory direction, so I drizzle them with honey spiked with porky, spicy chorizo, then spoon on a zippy, herby pistachio situation to provide balance and texture,” Brooke explains.

Find the step-by-step recipe to make use of your Black Mission figs in the link below.

Morel, porcini, maitake — oh my! Start your Saturday right by preparing Brooke’s Creamy Mushroom Filled Crepes for the whole fam. The savory crepes call for two pounds of wild mushrooms, one medium shallot, four garlic cloves, four sprigs of fresh thyme, cream and white wine. Follow Brooke’s recipe and grab the full ingredients list to make creamy, dreamy mushroom crepes this weekend.

Consider this your sign to add Brooke’s Turkey Pot Pie to your cold-weather weeknight dinner rotation. The comforting, hearty dish starts out with store-bought pie crust, smoked turkey breast and the trinity: carrots, celery and onion. Oh, and did we mention it takes 45 minutes to make from start to finish? Snag the step-by-step recipe and ingredients list below.

Cover all your cravings and keep guests coming back for seconds with Brooke’s Shrimp Rice and Pork Belly With Kimchi Salad. The Korean-inspired shareable dish features white short-grain rice cooked in shrimp stock and kimchi juice, topped with fried pork belly and a fresh cucumber kimchi salad. Brooke rounds out the dish with two jammy six-minute eggs for ultimate craveability. Follow her every move and grab her grocery list to make this drool-worthy dish at home using the link below.

Give your russet potatoes the VIP treatment courtesy of Brooke Williamson. BW’s Twice-Baked Potatoes forgo bacon and cheddar for a more refined pairing of lobster, red pepper and tarragon. The advanced-level recipe comes together in just under two hours and is guaranteed to be a crowd-pleaser at your next summer fête.

Bring a taste of the tropics to your table with Brooke’s Whipped Coconut Cheesecake With Marinated Mango. The fresh and creamy dessert takes under an hour to prepare (two total, including chilling time) and hits the spot for fruit lovers every time.

“Whipped cheesecake is one of my go-to desserts because of how easily and quickly it comes together,” Brooke shares. “It’s also a great blank canvas for incorporating other flavors … in this case, three of the flavors that I crave when in the islands: coconut, mango and rum.”

Find Brooke’s step-by-step directions and ingredients list to make her marinated mango and cheesecake below.

Grapefruit and Passion Fruit Curd on the Half Shell is a dish that immediately tells guests you know how to do a thing or two around the kitchen. The intermediate-level recipe transforms whole grapefruit into a vibrant grapefruit, passion fruit and vanilla gelatin delight. Learn how to make the tropical treat at the link below.

Listen, we love a lemon-drizzled fish dish as much as the next person, but sometimes it’s nice to switch it up. Brooke’s grilled halibut is anything but basic, drenched in a vinaigrette made with fish sauce, rice wine vinegar, Madras curry powder and minced aromatics like ginger, garlic and chile. Find the step-by-step guide to prepare this showstopping spiced fish for your family in the link below.

Eat the rainbow with Brooke’s Carrot Farro Salad With a Beet-Pickled Egg. The fresh and crunchy salad features a bright and springy base of onion, carrot-cooked farro, radishes, shallot, cilantro and avocado. Brooke tops the dish with four large eggs pickled in fresh beet juice to achieve a head-turning pop of fuchsia.

We dare you to find a better devil’s food cake recipe. The decadent chocolate-and-coffee sponge is drenched in BW’s Vanilla Baked Cherries (made from fresh red cherries, no less!) and topped with a generous helping of whipped cream. Or, if you feel extra indulgent, ice cream. Grab the recipe and ingredients list to make the wicked winning recipes at the link below.

If you’re lucky enough to get your hands on the Hawaiian staple 'ulu (or breadfruit), pay your good fortune forward and make this recipe for your friends and family. Brooke’s Baked 'Ulu With Shrimp Head Butter features two cans of 'ulu, minced garlic, Calabrian chiles, tomato paste, chives and 20 shrimp heads, sauteed in a pound of unsalted butter. Follow Brooke’s step-by-step directions to prepare this rich and savory dish at the link below.

Serve up some spicy and saucy steamed mussels this summer. Brooke’s Steamed Mussels With Chorizo and Tomatoes and Crusty Bread make the perfect patio date night dish and only take an hour to prepare. The flavorful dish features fresh chorizo and mussels prepared in a dynamic harissa and white wine tomato sauce and served with grilled, crusty garlic bread. Find the full recipe and ingredients list below.

Looking for an easy yet elevated entree to wow your dinner guests this summer? Brooke’s Cod and Gnocchi With Tomato Confit requires 15 minutes of prep time (50 minutes total) and, in the end, looks — and tastes — like a restaurant-quality dish. Click the link below for the ingredients list and step-by-step directions to make it this week.

If your favorite cocktails tend to double as hors d'oeuvres, Brooke has just the drink for you! Her Vesper Martini With Blue Cheese Stuffed Olives and Pickled Okra will give you a little buzz and provide a light snack as you await dinner. She calls for two stuffed olives and one pickled okra per glass, but we say, go ahead and add a few more if you're feeling especially peckish. Your secret is safe with us.