Photos: Culinary SOS: recipes for your favorite restaurant dishes

Jitlada’s Nam prik pla recipe. Read the recipe »

Recipe: Apricot-raspberry crisp with almonds.

Le Petit Cafe’s creamy mushroom soup. Read the recipe »

Tangerine (or other citrus) granita. Read the recipe »

Chef John Hogan was happy to share the dish, for a little taste of the Windy City here in L.A. Read the recipe »  (Mel Melcon / Los Angeles Times)

A moist bread pudding studded with chocolate chips, from the Dearborn Inn in Michigan. Read the recipe »  (Anne Cusack / Los Angeles Times)

Lauren Ziemski was happy to share her soup recipe, and a little taste of Panama. Read the recipe »  (Kirk McKoy / Los Angeles Times)

The Shrimp and grits dish from Stella’s Southern Bistro. Read the recipe »  (Glenn Koenig / Los Angeles Times)

The Village Idiot in Los Angeles serves a beans and bitter greens dish that reader Chris Shellan describes as “incredible -- rich and meaty, yet they swore they didn’t use any meat products.” Read the recipe »  (Anne Cusack / Los Angeles Times)

Michael’s on Naples in Long Beach makes what reader Paula Gates declares “the most delicious torta di mandorle ... rich, moist and just fabulous.” Read the recipe »  (Kirk McKoy / Los Angeles Times)

Chard soup on bread with cheese Read the recipe »  (Bob Chamberlin / Los Angeles Times)

Filomena’s Italian Kitchen in Costa Mesa serves a chocolate mousse called vasetto di crema that reader Sheila Alperstein says is so exceptionally light and airy that “three of us shared one, and it was gone in a nanosecond.” Read the recipe »  (Anne Cusack / Los Angeles Times)

Recipe: Honeycomb ice cream

Sichuan carrot soup from Beverly’s at Lake Coeur d’Alene Resort in Idaho. Read the recipe »  (Kirk McKoy / Los Angeles Times)

Proof Bakery’s orange-currant scones.

Mendocino Farms’ coconut curry cauliflower soup. Read the recipe »  (Glenn Koenig / Los Angeles Times)

Orange cake with mascarpone, from a recipe by Girasole in Larchmont. The restaurant is closed now but plans to reopen with a new name. Read the recipe »   (Anne Cusack / Los Angeles Times)

The clam chowder at Fins Coastal Cuisine in Port Townsend, Wash., is made with whole clams in the shell. Read the recipe »   (Kirk McKoy / Los Angeles Times)

Mayie’s Beans from Wool Growers in Bakersfield. Read the recipe »  (Anne Cusack / Los Angeles Times)

Lure Fish House’s blueberry cobbler. Read the recipe »  (Kirk McKoy / Los Angeles Times)

Recipe: August’s charred broccoli salad

Coffeecake doesn’t get much better than this.

Recipe: Ellis Island’s green beans

Grand Lux Café was happy to share its recipe for chocolate brioche bread pudding with us. Read the recipe »  (Glenn Koenig / Los Angeles Times)

The Madonna Inn’s carrot cake is covered in a rich cream cheese frosting. Read the recipe »   (Ricardo DeAratanha / Los Angeles Times)

Recipe: Huckleberry’s roasted carrots with avocado

Chef and owner Deborah Scarborough was happy to share her recipe so you can have a little taste of the restaurant at home. Read the recipe »  (Gary Friedman / Los Angeles Times)

Casa Cordoba in Montrose makes a succulent olive chicken that’s brined first and then stuffed and roasted. Read the recipe »   (Bob Chamberlin / Los Angeles Times)

I don’t know about the “death” part, but when you have a rich cheesecake-like torte flavored with no less than five lemons, you’re bound to make any lemon lover swoon Read the recipe »

Gelson’s was happy to share its recipe for turkey chili, a dish that is rich and simple to make. Read the recipe »

The pickled purple cauliflower is good by itself or can add a tart crunch to other dishes. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Red Fish Grill in New Orleans serves these crab cakes over a rich sauce with corn. Read the recipe »  (Glenn Koenig / Los Angeles Times)

The Israeli couscous is mixed with herbs, lemon and Moroccan spices.  (Ricardo DeAratanha / Los Angeles Times)

A doughnut muffin? Yes, please.

Recipe: Zuppa di pomodoro fresco

Recipe: Jose Andres’ pan con chocolate with brioche ice cream

Don’t bacon and cheddar make everything better? Restaurant 1833 was happy to share its recipe for these hearty biscuits, perfect served warm with a dab of maple chile butter. Read the recipe »  (Ricardo DeAratanha / Los Angeles Times)

If you love spice, you can’t go wrong with this vindaloo, which packs more than a little heat. Read the recipe »  (Ricardo DeAratanha / Los Angeles Times)

Recipe: Julienne’s lemon coconut bars

The noodle kugel at Brent’s Deli is topped with cinnamon sugar and crushed cornflakes. Read the recipe »  (Gina Ferazzi / Los Angeles Times)

The carrot, lentil and cumin soup recipe from a restaurant in Bath, England, is flavorful and easy to make. Read the recipe »  (Kirk McKoy / Los Angeles Times)

The coconut flan is baked with a caramel sauce. Read the recipe »  (Glenn Koenig / Los Angeles Times)

Recipe: The Wallace’s grilled cauliflower

Cafe Pasqual’s in Santa Fe, N.M., shared its recipe for a veggie burger made with quinoa. Read the recipe »  (Kirk McKoy / Los Angeles Times)

The tender albondigas at Cafe Sevilla are made with beef and pork and two kinds of cheese. Read the recipe »  (Glenn Koenig / Los Angeles Times)

The Spanish flan is served with espuma of Catalan cream and oranges. Read the recipe »  (Glenn Koenig / Los Angeles Times)

Recipe: Mendocino Farms’ curried couscous

The coconut macaroon pie from Saddlebag Lake Resort near Yosemite is easy to make. Read the recipe »  (Anne Cusack / Los Angeles Times)

The Peruvian ceviche from Marinitas in Marin County is full of salmon fillet. Read the recipe »   (Ricardo DeAratanha / Los Angeles Times)

Recipe: Balboa Cafe’s kale slaw

The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe »   (Anne Cusack/ Los Angeles Times)

Lucques serves its yogurt sherbet with beignets and zabaglione. Read the recipe »  (Glenn Koenig / Los Angeles Times)

Recipe: Oven Spoonful’s chocolate chip cookies

Mussels in sambuca, froma recipe shared by Giuseppi’s in Pismo Beach. Read the recipe »   (Ricardo DeAratanha / Los Angeles Times)

A perfect way to start the day, they also make a great snack when you’re on the go. Read the recipe »  (Anne Cusack / Los Angeles Times)

Olives al forno is easy to put together and great for a casual gathering. Read the recipe »  (Ricardo DeAratanha / Los Angeles Times)

Recipe: Tender Greens’ citrus olive oil cakes

Wild mushroom soup is a rich purée. Recipe: Joe’s wild mushroom soup

Tender potatoes are pureed with heavy cream to form the base for this rich and satisfying soup, with roasted diced chiles folded in for subtle heat. Read the recipe »  (Gina Ferazzi / Los Angeles Times)

The clam chowder at La Conner Brewing Co. in Washington state’s San Juan Islands has a bit of spice to it. Read the recipe »  (Bob Chamberlin / Los Angeles Times)

The honey chipotle shrimp salad at the Getty Center’s restaurant is blended with a cilantro lime cream. Recipe: Honey chipotle shrimp salad

Red wine adds depth to this soup.
Recipe: Grub’s spinach-mushroom-ginger soup
  (Anne Cusack / Los Angeles Times)

The pasta is coated with two types of cheese and spices. Read the recipe »  (Glenn Koenig / Los Angeles Times)

The lemon ricotta pancake made at the Icebox Cafe in Miami Beach is served with whipped cream cheese. Read the recipe »  (Bob Chamberlin / Los Angeles Times)

Recipe: Palazzo Giuseppe’s Brussels sprout salad

Canter’s Deli simply blends eggs, celery and mayo, with some salt and pepper, for its egg salad. Read the recipe »   (Glenn Koenig / Los Angeles Times)

The creme brulee at Bacara Resort in Santa Barbara is enhanced with the flavor of pistachios. Read the recipe »   (Bob Chamberlin / Los Angeles Times)

The chocolate cookies at Andrei’s are served as part of a chocolate lover’s dessert plate

Gaijin Noodle and Sake House’s Gaijin salad  (Ricardo DeAratanha / Los Angeles Times)

A reader favorite from The Overland Cafe.
Turkey meatloaf
  (Anne Cusack / Los Angeles Times)

The red velvet cupcakes at the Hotel del Coronado are made even more moist when they squeeze in a little simple syrup. Recipe: Hotel del Coronado’s red velvet cupcakes   (Anne Cusack / Los Angeles Times)

The Dutch Frontier’s lemon cheesecake.

Recipe: Campanile’s crispy flattened chicken

Trattoria Farfalla’s mushroom rigatoni.

Crispy French toast, adapted from a dish at 1892 East in Huntsville, Ala. Read the recipe »   (Bob Chamberlin / Los Angeles Times)

The beer nuts from Deschutes Brewery in Portland, Ore., are worth duplicating at home. Read the recipe »

Thin flour tortillas stuffed with rich cream cheese and bananas, then deep-fried, coated with cinnamon sugar and served with whipped cream and ice cream under a drizzle of warm caramel. Read the recipe »   (Anne Cusack / Los Angeles Times)

The chicken chili from Jason’s Deli makes a hearty dish.

Durty Nelly’s in Halifax, Nova Scotia, serves its seafood chowder with cheddar and green onion biscuits. We’ve adapted recipes for both. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Costa Azul’s salsa is made with six types of pepper. Read the recipe »   (Ricardo DeAratanha / Los Angeles Times)

This Ruby Red mojito is a refreshing use of grapefruit. Read the recipe »   (Ricardo DeAratanha / Los Angeles Times)

The freshness of well-selected tomatoes is what makes this soup taste great. Read the recipe »   (Bob Chamberlin / Los Angeles Times)

Spaghetti Bolognese from Cafe Pierre in Manhattan Beach is rich with beef, garlic and herbs. Read the recipe »   (Glenn Koenig / Los Angeles Times)

The oatmeal raisin cookies come out crisp and chewy. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Crunchy around the edges but oh-so ooey-gooey tender in the center - and with no shortage of chocolate to boot - these are a chocolate chip cookie lover’s dream come true. Read the recipe »   (Glenn Koenig / Los Angeles Times)

The budino al caramello from Brunos Trattoria in Brea is topped with whipped sour cream. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Lawry’s Nutella chocolate espresso Kahlua mousse..  (Glenn Koenig / Los Angeles Times)

The soupe aux haricot blanc at Creperie du Village in Aspen, Colo., is made with Great Northern beans and herbes de Provence. Read the recipe »   (Ricardo DeAratanha / Los Angeles Times)

Salmon bisque, adapted from a dish at Robin’s Restaurant in Cambria, can be made in less than an hour. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Read the recipe »   (Glenn Koenig / Los Angeles Times)

The recipe for Roberto’s gambas Mozambique comes from Espana Restaurant on Florida’s Amelia Island. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Avocado lends richness to the dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions and is a bright and tangy addition to any salad. Read the recipe »   (Glenn Koenig / Los Angeles Times)

California Pizza Kitchen was happy to share its recipe, which we’ve adapted here. Read the recipe »   (Ricardo DeAratanha / Los Angeles Times)

Neil’s pancakes from Clinton Street Baking Co. in New York. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Craving chicken? Try Nordstrom’s chopped chicken salad. Both tart fresh apple slices and dried apple chips flavor this salad, tossed with sliced onion, lightly spiced candied almonds, julienned strips of chicken and creamy goat cheese. The salad is tossed with a bright Champagne vinaigrette. Read the recipe »   (Glenn Koenig / Los Angeles Times)

These adorable scones, delicate, flaky and not overly sweet, may look small, but they pack a lot of flavor. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Imperial, in Portland, Ore., serves this gingerbread cake with sticky toffee sauce. Read the recipe »   (Anne Cusack / Los Angeles Times)

Kale and quinoa salad from La Grande Orange Cafe in Pasadena. Read the recipe »   (Christina House / For the Los Angeles Times)

This is no ordinary sweet potato pie. Creamy mashed sweet potatoes are lightly spiced with nutmeg, cinnamon and vanilla paste, and sweetened with a touch of honey, sugar and muscovado brown sugar -- a rich, dark, unfiltered brown sugar -- for a wonderful medley of flavors. Read the recipe »   (Anne Cusack / Los Angeles Times)