Make All of the Winning Recipes from Food Network Star, Season 12

Learn the how-tos for the top dishes made by Season 12 finalists.

Smokehouse Pork Chops with Mac & Cheese

Jernard serves his tender pork chops with a sticky, smoky glaze featuring chipotle peppers and a bit of brown sugar for balanced flavor. When it comes to the macaroni and cheese, follow his lead and add chunks of succulent lobster for over-the-top indulgence.

Get the Recipe: Smokehouse Pork Chops with Mac and Cheese

St. Honoré Cake

Delicate yet indulgent, Damiano's impressive dessert features layers of crispy puff pastry stacked with vanilla-scented cream and buttery, airy cream puffs.

Get the Recipe: St. Honore Cake

Deep-Fried Lobster Surf 'n' Turf with Corn Cake Short Stack and Roasted Red Pepper Syrup

This isn't your everyday surf and turf. Not only is the seafood fried, but it's turned into a brunch-ready dish, as it's finished with a poached egg and creamy paprika-spiked hollandaise sauce.

Get the Recipe: Deep Fried Lobster Surf 'n' Turf with Corn Cake Short Stack and Roasted Red Pepper Syrup

Seafood Tostada

Follow Damiano's lead and cook the shrimp in a bell pepper-onion mixture to infuse them with flavor from the very beginning.

Get the Recipe: Seafood Tostada

Pork Tenderloin Mole Sauce with Ricotta

It's all about the spice mixture in Damiano's bold mole. He opts for warm ingredients such as cloves and cinnamon, then balances those flavors with the spice of the cayenne-roasted pork.

Get the Recipe: Pork Tenderloin with Mole Sauce and Ricotta

Hot Buttered Rum Chicken

Jernard relies on two key steps to impart bold flavor in his fuss-free grilled chicken. He rubs the meat with a spiced rum sauce before grilling, and he bastes the meat with a sweet and tangy brown sugar-chipotle mixture during and after grilling.

Get the Recipe: Hot Buttered Rum Chicken

Mascarpone Yogurt Parfaits

To balance the warmth of fragrant cinnamon, Tregaye adds bright lemon juice to her creamy mixture of mascarpone and rich Greek yogurt.

Get the Recipe: Mascarpone Yogurt Parfaits

Bourbon-Glazed Pork Belly Over Black-Eyed Pea Cakes with Collards

Tregaye uses pork belly two ways in her hearty dish: once to add a smoky flavor base in her collard greens and again on its own after blanketing it with a sweetened bourbon coating.

Get the Recipe: Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards

Squid Ink Pasta

Damiano infuses his homemade pasta with squid ink, which is what lends the dark color to his fresh noodles. For the sauce, he opts for a fresh combination of white wine, bright lemon juice and bold garlic.

Get the Recipe: Squid Ink Pasta

Deep-Fried Scallops "Oscar"

True to the Guilty Pleasures challenge, Tregaye's seafood course features not only fried cornmeal-coated scallops but also butter-laced crabmeat and a base of creamy, garlic-scented corn.

Get the Recipe: Deep-Fried Scallops "Oscar"

Loco Moco Fried Rice Patties

Inspired by the traditional Hawaiian dish, Tregaye's loco moco features a cheesy mixture of ground beef, chorizo and rice, which is fried to achieve a crispy exterior. She serves the patty with a fried egg and a savory, buttery sauce.

Get the Recipe: Loco Moco Fried Rice Patties

Herb-Marinated Shrimp

Monterey builds layers of flavor in her simple but satisfying dish by marinating the shrimp in a lemon-herb mixture before grilling them and serving them with a wine-spiked kumquat sauce.

Get the Recipe: Herb-Marinated Shrimp

Chocolate-Banana-Peanut Bread Pudding

You know those boxes of frozen brownies, cheesecake and waffles you have stuffed in the back of your freezer? Follow Tregaye's lead and put them to work in this richly decadent bread pudding.

Get the Recipe: Chocolate-Banana-Peanut Bread Pudding

Pineapple Pork Skewers

Erin adds a layer of smoky flavor to her sweet-savory skewers with the help of a smooth chipotle-mango sauce.

Get the Recipe: Pineapple Pork Skewers

Teriyaki Pork and Beef Burger

The secret to Jernard's burgers? Butter. Not only does it add rich flavor, but it also promises moist results.

Get the Recipe: Teriyaki Pork and Beef Burger

Planter's Punch Cake

Inspired by the tropical cocktail Planter's Punch, this fuss-free cake from Jernard and Erin is laced with grenadine and plenty of fresh citrus juice.

Variations on Spring Carrots

Monterey lets the natural flavor of bright rainbow carrots speak for itself in this impressive plate. Not only does she roast some of the carrots, but she also boils some of them in a fresh mixture of lemongrass and shallot until they're tender, and she serves them alongside a lime-laced carrot top blend.

Get the Recipe: Variations on Spring Carrot

Fish Tail Corn Cream Salad

Featuring a base of spiced pureed corn, Tregaye's too-cute fish design boasts a body of what else but delicate lox. To create almost-translucent "scales," she thinly slices radishes.

Get the Recipe: Fish Tail Corn Cream Salad

Risotto and Radicchio Tulips

While the purple-colored radicchio forms the petals of Damiano's tulip, his Gorgonzola-laced risotto is the filling, and the stem of the flower is a vibrant green onion (you can use either scallions or chives, depending on what you have on hand).

Get the Recipe: Risotto and Radicchio Tulips

Octopus Mac and Cheese

Tregaye achieves a better-together combination of textures in her crispy cornmeal-coated octopus, which she serves with gooey mac and cheese laced with cheddar and Jack.

Get the Recipe: Octopus Mac and Cheese

Ahi Tuna Melt

Featuring bold ingredients like cayenne, Dijon and brown sugar, Jernard's spicy-sweet sauce gets slathered on bread for his reinvented patty melt. The sandwich is layered with slices of succulent grilled tuna and a duo of cheeses for over-the-top flavor.

Get the Recipe: Ahi Tuna Melt

Banh Mi Noodle Salad

Monterey opted for a blend of bold ingredients such as fish sauce, lime juice and plenty of fresh garlic to reinvent the traditional Vietnamese sandwich into a next-level noodle dish.

Get the Recipe: Bahn Mi Noodle Salad

Frittelle

Light, airy and subtly sweet, Damiano's two-bite treats are quickly fried, then filled with a fluffy cream for an over-the-top take on traditional cream puffs.

Get the Recipe: Frittelle

Prawn Po' Boy

Not only does Joy blanket the prawns in butter before cooking them, but she also smears the buns with butter, which means there's no shortage of decadent flavor in these eat-with-your-hands bites.

Get the Recipe: Prawn Po' Boy

Inside-Out Burger with Mushrooms

While most burgers feature a slice of gooey cheese atop the burger patties, Tregaye works a blend of cheddar and pepper Jack inside the meat patty, so when you bite into the burger, there's a melty surprise waiting for you.

Get the Recipe: Inside-Out Burger with Mushrooms

Tequila Tipsy Wings

Jernard builds layer upon layer of flavor in his sticky-saucy chicken wings by first marinating the wings in a bold blend of tequila, brown sugar and paprika, then grilling them and dressing them up with a smoky chipotle topping. He offers a rich blue cheese-sour cream sauce on the side for easy, cool dunking.

Get the Recipe: Tequila Tipsy Wings

Korean Fried Chicken Wraps

It's all about the sweet heat of the Korean barbecue sauce atop Monterey's fried chicken. She creates a craveable mixture of sambal oelek and agave nectar for balance, then brushes it atop the chicken before wrapping up the chicken with a cabbage slaw in a tortilla.

Get the Recipe: Korean Fried Chicken Wraps

Shrimp Po' Boy with Rosemary Brown Butter Chips

Follow Yaku's lead and coat the shrimp in a cornmeal-based breading to guarantee extra texture in the finished product.

Get the Recipe: Shrimp Po' Boy with Rosemary Brown Butter Chips

Sea Bass with Roasted Cauliflower Puree

Follow Monterey's lead by building layers of flavor in the vegetable puree: Cooked chopped cauliflower cores with garlic, then whirl them in the blender with cream and mascarpone cheese.

Get the Recipe: Sea Bass with Roasted Cauliflower Puree

Rainbow Chard and Carrot Stem Pesto

Instead of using everyday basil to make pesto, Jernard repurposes chard greens and carrot tops to make a vibrant mixture with crunchy pine nuts and Parmesan.

Get the Recipe: Rainbow Chard and Carrot Stem Pesto

Beef and Broccoli Stem Soup

Just a quick deep-fry is all it takes to crisp up thinly sliced broccoli stems. These craveable chips lend a welcome bite to Yaku's hearty beef-based soup.

Get the Recipe: Beef and Broccoli Stem Soup

Eggs Ben-Legit

This isn't your ordinary eggs Benedict. In place of the usual English muffin, Yaku opts for a base of fried pasta, while meatball slices fill in for the Canadian bacon, and a bit of cayenne transforms the usual creamy hollandaise sauce.

Get the Recipe: Eggs Ben-Legit

Day-After Hangover Tacos

The star of Aaron's fuss-free tacos is his simply seasoned juicy strip steak, which he slices and nestles in a grilled tortilla. When it comes to the fixings, he opts for a combo of guacamole and sour cream, plus a fresh salsa featuring tomatoes and pickled vegetables for bright results.

Get the Recipe: Day-After Hangover Tacos

Lobster Pudding

It's all about the succulent lobster in Tregaye's mini Bundts, which she sprinkles with bright lemon zest before serving.

Get the Recipe: Lobster Pudding

Low Country Boil

Featuring succulent shrimp, crawfish, corn and sausage, Joy's bold boil is the epitome of Southern fare.

Get the Recipe: Low-Country Boil

Garlic Bread Grilled Cheese

Jernard's golden two-cheese grilled cheeses are brushed with garlic-laced butter before being gently griddled.

Get the Recipe: Garlic Bread Grilled Cheese

Asian Fried Chicken and Pho Slaw

By marinating the chicken in a chile-spiked buttermilk mixture, he infuses the meat with flavor and moisture from the very beginning. He fries the chicken, then serves it alongside a bright slaw made with crunchy cabbage and a sweetened ginger-lime dressing.

Get the Recipe: Asian Fried Chicken and Pho Slaw

Lamb Mac and Cheese

It's all about the cheese sauce in Jernard's super-creamy mac and cheese, made with a whopping five varieties of cheese, plus tangy Greek yogurt for welcome tang. He beefs up the dish with buttery boneless lamb and crispy bacon.

Get the Recipe: Lamb Mac and Cheese

Chicken-Chorizo Albondigas (Meatballs) with Mango BBQ Sauce and Asaian Slaw

Sweet heat is the name of the game in Martita's tangy barbecue sauce, featuring a ketchup base that's transformed with a splash of red wine vinegar, a squirt of Sriracha and a bit of agave nectar to round out the flavor.

Get the Recipe: Chicken-Chorizo Albondigas (Meatballs) with Mango BBQ Sauce and Asian Slaw

Paella with Prosciutto-Chicken Patty

Made with ground chicken and ground prosciutto, Ana's two-bite patties are quickly seared, then served with a paella-inspired rice. She builds layers of flavor in the rice by starting with an onion-pepper base, then adding to it succulent shrimp seared in rich bacon fat.

Get the Recipe: Paella with Prosciutto-Chicken Patty

Italian Clam Tacos

Damiano blended Italian and Mexican inspiration with the flavors of clam chowder by serving garlic-laced shrimp and clams atop a flour tortilla, then dressing up the dish with fresh tomatoes and avocado, plus a white wine-cream sauce.

Get the Recipe: Italian Clam Tacos

Chili Dog Hand Roll

Tregaye's two-bean chili mixture, laced with smoky cumin and studded with hot dogs and rice, makes up the filling in her sushi-like rolls, which she serves with cool sour cream and bacon pieces.

Get the Recipe: Chili Dog Hand Roll

Pan-Fried "Nantucket" Crab Cakes with Maple-Bacon Creamed Corn

Tender and full of succulent jumbo lump crabmeat, Rob's Dijon-laced crab cakes boast a golden crust on the outside while staying moist inside. He serves the seafood on top of a buttery bacon-studded corn mixture for added rich flavor and texture.

Get the Recipe: Nantucket Crab Cake with Bacon Maple Cream Corn

Tropical Chorizo Burger with Citrus Aioli, Guava Ketchup and Paprika Matchstick Fries

Ana opts for equal parts beef and chorizo to form the meat blend for her bold burgers, which she tops with a creamy citrus-laced mayonnaise and rounds out with crispy potato shreds.

Get the Recipe: Cuban Fritas with Matchstick Potatoes

Miso Cod

It's all about the poaching liquid when it comes to Monterey's tender cod. She creates a flavorful mixture of miso and dashi to gently infuse the fish with flavor from the very start of cooking.

Get the Recipe: Miso-Poached Black Cod with Baby Bok Choy

Want More Food Network Star?

Check out Food Network's official Star headquarters for more insider coverage of the competition, plus exclusive mentor interviews, behind-the-scenes photos and winning recipes.

More: Food Network Star

On Tonight

Food Network Star