25 Top Chef Recipes to Add to Your Rotation
If you’ve ever wanted to bring the excitement of Top Chef into your own kitchen, these recipes are a great place to start, with dishes from contestants and judges alike. You can try Season 4 winner (and 2011 Best New Chef) Stephanie Izard’s seared tuna tiradito, or duck with miso-almond butter. For dessert, Season 10 winner Kristen Kish’s apple pie à la mode ice cream sandwiches would make a delicious addition to any meal. We also have recipes from Padma Lakshmi, Tom Colicchio, Gail Simmons, the Voltaggio brothers, Carla Hall, and more. Read on to find out how to make them all.
Ginger-Lime Baby Carrots
Warm Chocolate Cakes with Mascarpone Cream
Hosea Rosenberg (Season 5)
In his riff on Black Forest cake, a favorite dessert of his father’s, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred ones.
Spice-Rubbed Chicken Thighs
Tre Wilcox (Seasons 3 and 8: All-Stars)
“I grew up on chicken thighs,” says Top Chef all-star Tre Wilcox. “These days I season them with crushed red pepper and star anise and braise them in a sauce with tomatoes and red wine.”
Tony Mantuano (Top Chef Masters Season 2)
For these delicious roast pork sandwiches, chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper on boneless pork shoulder or pork leg.
Hung's Clay Pot Rice
Hung Huynh (Season 3)
This clay pot rice from Hung Huynh is flavored with ginger, garlic, and scallions.
Thai Shrimp-and-Coconut Soup with Lemongrass
Harold Dieterle (Season 1)
Top Chef season 1 winner Harold Dieterle's Thai coconut soup recipe is flavored with chiles, ginger and lemongrass, and garnished with plenty of shrimp.
Duck with Miso-Almond Butter
Stephanie Izard (Season 4)
After experimenting with miso paste and flavorful Spanish marcona almonds, Stephanie Izard created a delectable nutty-sweet butter that she serves with meaty seared duck breasts.
Asparagus Soup with Parmesan Shortbread Coins
Carla Hall (Seasons 5 and 8: All-Stars)
“I adore savory cheese cookies with creamy asparagus soup,” says Carla Hall. “Both are dead simple to make.”
Grilled Striped Bass with Indian-Spiced Tomato Salad
Floyd Cardoz (Top Chef Masters Season 3)
As chef and founder of Bombay Canteen and O Pedro in Mumbai and Tabla in New York, among other restaurants, Floyd Cardoz was considered one of the world's most influential chefs. He was an avid fisherman, and this summery grilled bass with ginger-spiced tomato salad was a favorite of his.
Seared Tuna Tiradito
Stephanie Izard (Season 4)
At Cabra in Chicago, 2011 BNC Stephanie Izard channels her love of Peruvian cuisine to deliver inspired takes on traditional ceviche and tiradito. At the restaurant, Izard dresses raw sushi-grade tuna steak with a creamy Kewpie mayonnaise-laced sauce, thinned with lime and orange juices, and studded with spicy serrano chiles. For a twist, try giving the tuna a quick sear in a screaming-hot skillet to add another layer of complexity to the dish.
Rosemary Chicken with Corn and Sausage Fricassee
Nina Compton (Season 11)
For juicy, flavorful chicken, chef Nina Compton soaks her drumsticks in a simple brine for 45 minutes before grilling. This is her summer version of the dish, which changes throughout the year: She uses butternut squash and mushrooms in the fall and fresh fava beans, English peas, and fiddlehead ferns in the spring.
Casarecce with Sausage, Pickled Cherries and Pistachios
Tom Colicchio (Judge)
This creamy pasta from star chef Tom Colicchio comes together in just minutes, though you’ll have to make the pickled cherries the night before.
Apple Pie à la Mode Ice Cream Sandwiches
Kristen Kish (Season 10)
Top Chef Season 10 winner Kristen Kish designed this dessert to honor both of her grandmothers, one known for her apple pie and the other for her snickerdoodles. Kish folds spiced apple pie filling into vanilla ice cream, then sandwiches it between chewy snickerdoodle cookies.
Sautéed Zucchini with Ginger and Dill
Padma Lakshmi (Host and Judge)
This is a light and lovely way to prepare zucchini, which gets quickly sautéed with garlic, shallots, and ginger, then tossed with fresh dill. Padma Lakshmi likes to stir dried pomegranate seeds (called anardana in India) into this dish for a bit of crunchy tang.
Za’atar Baked Eggs
Gail Simmons (Judge)
“In my teens, I spent a summer on a kibbutz in Israel working in my first professional kitchen,” Gail Simmons writes. “I was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens. Today, one of my go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za’atar.”
Shrimp and Grits with Mustard Seed Chowchow
Isaac Toups (Season 13)
The chowchow for this recipe from Isaac Toups can be made up to a week in advance and is delicious with grilled meats or other rich dishes.
Sauce-Simmered Spaghetti al Pomodoro
Sarah Grueneberg (Season 9)
Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce so it becomes infused with flavor.
Pimento Cheese with Salt-and-Pepper Butter Crackers
Carla Hall (Seasons 5 and 8: All-Stars)
Chef and cookbook author Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.
Bryan Voltaggio and Michael Voltaggio (Bryan: Seasons 5: Masters, 6, and 17: All-Stars. Michael: Season 6)
For a perfectly tender and crusty steak, brothers Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear.
Hong Kong Milk Tea Tiramisu
Melissa King (Season 17: All-Stars)
This ultra-rich tiramisu from Top Chef Season 17 winner Melissa King is subtly sweet and well balanced by the lightly bitter tannins in the Hong Kong milk tea powder.
Hawaiian-Style Garlic Butter Shrimp
Sheldon Simeon (Seasons 10 and 14)
This recipe from Hawaiian chef Sheldon Simeon is inspired by the food trucks that serve garlic butter shrimp on Oahu’s North Shore. The shrimp are marinated in a mixture of Italian dressing, mayonnaise, calamansi juice, and salt, then grilled and tossed in roasted garlic butter. The result: unbelievably sweet, juicy grilled shrimp. You can make the garlic butter in advance, and use any leftover garlic butter on pasta, fish, or toast.
Croatian Langoustine and Squid Ink Risotto
Joe Flamm (Season 15)
For this creamy Croatian risotto, Top Chef Season 15 winner Joe Flamm was inspired by a dish from Gverovic-Orsan, a seafood restaurant on the Adriatic Sea. Squid ink provides dark color and a gentle brininess. Rather than lots of butter and cheese, this risotto relies entirely on stirring to make it creamy, so stay close by as it cooks. You can substitute the langoustines with 8 large shrimp or 4 halved Maine lobster tails, if needed.
Sweet-and-Spicy Spareribs with Korean Barbecue Sauce
Mei Lin (Season 12)
Top Chef Season 12 winner Mei Lin slow-roasts these ribs in the oven until they’re super-tender; then she glazes them on the grill with a sweet and spicy sauce spiked with gochujang. She also stirs the sauce into pulled pork, serves it with french fries instead of ketchup and mixes it with melted butter to toss with fried chicken.
Goat Milk–and–Corn Panna Cotta with Blackberries
Brooke Williamson (Seasons 10 and 14)
This delicately sweet and tangy panna cotta from Top Chef season 14 winner Brooke Williamson is the perfect way to showcase plump summer fruits. We use blackberries here, but you could also swap in strawberries, raspberries or juicy sliced peaches.
Buttermilk Fried Chicken with Pickled Peach-Fennel Salad
Kelsey Barnard Clark (Season 16)
Punchy rémoulade cuts through the richness of the crispy buttermilk fried chicken, which is served over a salad of pickled fennel and peaches in this recipe from Top Chef Season 16 winner Kelsey Barnard Clark. Seek out underripe, firmer peaches for the salad—they’ll hold up to pickling best.