The Chopped Judges' Best Recipes

"When people say that they don't like eggplant, I tell them they just haven't tried my eggplant," says Chris Santos. Eggplant chunks are first roasted for a lightly caramelized flavor, then finished in a wok with a myriad of Asian flavors. "Dark purple globe eggplant works well here, but the narrow Japanese variety is my preference because it is sweeter," he adds.

These layered butterscotch desserts feature a hidden chocolate base and an unexpected coconut-infused whipped cream topping. Make sure you instruct your guests to really dig down into the bottom of their glasses, as the best bites include all three elements. The butterscotch layer is thickened with egg yolks only, so be patient when cooking, as it takes time for the mixture to reach the thickening point.

The tangy flavor of this classic Mexican side plays beautifully with any spicy dish.

Chris' favorite pasta dish is a spicy mixture of harissa-laced merguez sausage, crumbly ricotta salata, fresh herbs and just enough nutty brown butter sauce to moisten everything.

One of the best parts of dining in a pizzeria is the buttery garlic knots made with leftover pizza dough. Scott teaches you how to make them any night of the week.

Scott takes the classic sandwich and makes it cocktail-party friendly. A herb-packed dipping sauce make this a perfect option for a spring gathering.

The Italian cheesecake from the Contant family archives uses ricotta cheese for a light, luscious texture.

Layers of creamy, tangy cheese, a touch of spice and fresh basil make this one of the best eggplant parmigianas you've ever tasted.

Alex braises chicken thighs and legs inside a fragrant tomato sauce with a kiss of ginger, cumin and red pepper flakes.

Alex is serious about cannoli and it shows. This recipe produces a thin, crisp-shelled pastry filled with a light and creamy chocolate chip-speckled filling.

Airy and fluffy, Geoffrey Zakarian's ricotta-laced gnocchi can be prepped one day, then frozen for up to two weeks before they're cooked. Geoffrey opts to toss these impressive beauties with a pancetta-studded tomato sauce, but you can use whichever sauce is your favorite.

This easy weeknight pasta comes together with ingredients you probably have on hand, but don't skip the fresh basil to bring it all together

Leave it to an Iron Chef to make a simple thing like pasta salad extraordinary. Fresh vegetables, rotisserie chicken and spicy salami play beautifully with the salty cheese and vinegary dressing.

A touch of yellow curry adds just the right amount of spice to this easy, comforting chowder. The only thing you will regret about this dish is not doubling the recipe.

The spice-infused maple syrup brings everything together in this showstopping brunch dish.

There's not much more anyone could do to improve classic French onion soup that's loaded with caramelized onions and nutty Gruyère cheese. But Amanda recommends one mouthwatering adjustment: Instead of topping each bowl with a toasted baguette, use a scoop of everything-bagel bread pudding.

If you want to make the most-amazing pulled pork sandwich at home follow this recipe.

Amanda adds a pickled tomato salad to her slightly spicy chicken fried steak to add a touch of freshness to the otherwise heavy dish.

Amanda tops seared double-cut pork chops with herb-blended pancetta mix for the ultimate savory bite.

This simple summer salad lets the flavors of the fresh zucchini, tomatoes and herbs shine through. Crunchy croutons add the perfect bite.

There is nothing easier on a hot summer day than a big plate of steamed clams.

A croque monsieur is an elevated grilled ham and cheese sandwich. Marc's favorite version is topped with a creamy Gruyere bechamel sauce.

Chocolate ganache flecked with sea salt covers a sweet cookie butter layer which sits on top of buttery shortbread in these uber rich bars.

Maneet elevates store-bought naan with a spiced garlic butter and grated Parmesan cheese.

Dress up a classic Panzanella salad by using Naan bread — an Indian-style flatbread — instead of the usual rustic Italian loaf! Maneet tosses hers with a lemony yogurt and an herby chutney for a burst of tang.

Maneet serves these garam masala-spiced lamb kebabs with a bright chimichurri sauce.