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Main Courses
Beef Tenderloin with Salsify Puree
Source:
Stephanie Izard, Top Chef Season 4
Other categories for this recipe:
Episode 12, Season 4, Top Chef
Beef Tenderloin with Salsify Puree, Wild Mushrooms & Apple Sauce Read Recipe
Beet Salad with Goat Cheese
Source:
Richard Blais, Top Chef Season 4
Other categories for this recipe:
Episode 11, Featured Recipes, Season 4, Top Chef
Beet Salad with Goat Cheese & Ras El Hanout Spices Read Recipe
Beet Salad with Yuzu
Source:
Ryan Scott, Top Chef Season 4
Other categories for this recipe:
Episode 2, Season 4, Top Chef
Beet Salad with Yuzu, Ras al Hanout & Goat Cheese Foam Read Recipe
Bison Tartare with Tarragon Coulis
Source:
Richard Blais, Top Chef Season 4
Other categories for this recipe:
Episode 2, Season 4, Top Chef
Bison Tartare with Tarragon Coulis Read Recipe
Bistecca alla Fiorentina (Grilled T-bone Steak Tuscan-Style)
Source:
The Culinary Institute of America
Other categories for this recipe:
Bistecca alla Fiorentina (Grilled T-bone Steak Tuscan-Style) Read Recipe
Black Truffle & Parmesan Linguini, Kale, Tomato Confit & Grilled Chicken
Source:
Top Chef Season 3
Other categories for this recipe:
Episode 6, Featured Recipes, Season 3, Top Chef
Black Truffle & Parmesan Linguini, Kale, Tomato Confit & Grilled Chicken Read Recipe
Black Truffle Mac and Cheese
Source:
Dave Martin, Top Chef Season 1
Other categories for this recipe:
Episode 9, Featured Recipes, Season 1, Top Chef
This Mac and Cheese recipe was chosen as the winning recipe in Season 1, Episode 9 of Top Chef by an esteemed panel of Napa Valley chefs. Now you can try it for yourself at home! Read Recipe
Blackened Swordfish
Source:
iVillage Food
Other categories for this recipe:
1 tsp ground cumin 2 tsp dried oregano 1 tsp freshly ground black pepper 1/2 tsp ground red pepper 2 tsp dried thyme 1 Tbsp canola oil 2 Tbsp lemon juice 6 (5 ounces each) swordfish fillets, 1-inch thick... Read Recipe
Blood Orange Glazed Opah
Source:
Dave Martin, Top Chef Season 1
Other categories for this recipe:
Episode 11, First Courses, Season 1, Top Chef
8 oz. Opah 1 Tbsp. hazelnut oil Rub: 1/2 cup brown sugar 1/2 cup white sugar 2 tsp. kosher salt 1 tsp. black pepper 2 tsp. ground cinnamon 1 blood orange, juiced 1 tangerine, juiced 1 tsp. clarified butter... Read Recipe
Blue Crab, Brussels Sprouts
Source:
Richard Blais, Top Chef Season 4
Other categories for this recipe:
Episode 1, Season 4, Top Chef
Blue Crab, Brussels Sprouts & Apple Coleslaw with Smoked Ras Al Hanout Read Recipe
TOP CHEF
Season 4 - Chicago
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