Stephanie Izard - Political Scandals

Antonia Lofaso was a contestant on season four of Food and Wine magazine and received a $100,000 prize. Bravo Season: 4 Premiered: March 12 , 2008 Finale Date:

Honky-tonk taquerias, nose-to-tail dishes and ultra-seasonal chalkboard menus have energized the city, as have bars serving cult beers, small-batch liquors and esoteric wines.. Rick Bayless of Topolobampo and Frontera Grill (an F&W Best New Chef 1988) was already one of Chicago ...

Last night was the Welcome Reception for the 2009 Food & Wine Classic in Aspen, featuring food prepared by four previous winners from Bravo's wildly popular cooking show, Top Chef. Harold Dieterle, Ilan Hall, Stephanie Izard, and Hosea Rosenberg were each given ...

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.. 50 MIN Plus Overnight Marinating SERVINGS: 4 HEALTHY STAFF-FAVORITE 1 garlic clove, minced 3 tablespoons white miso ...

When you learn how to cook scallops with a crisp golden crust, they're just so good," Add the garlic and stir until tender but not browned, 2 minutes. Add the tomato and cook until it begins to break down, 2 minutes ...

Stephanie Izard loves fresh herbs and uses cilantro in a tangy topping for halibut. Izard finds that the sweet notes of an off-dry Gewurztraminer pair well with the tamarind in the sauce, "and a beautiful white wine is always nice with halibut ...

Chicago, the highly anticipated fourth season of Bravo's Emmy-winning, hit reality series. Seared Scallops with Bacon-Braised Chard "When you learn how to cook scallops with a crisp golden crust, they're just so good," says Top Chef winner Stephanie Izard. Duck ...

Topic: Stephanie Izard

Antonia Lofaso

Where to go Next: Chicago

Top Chef Champions Kick Off Food and Wine Classic in Style

Duck with Miso-Almond Butter

seared scallops

halibut

Top Chef 4: Chicago

Video Gallery

Follow this Topic with...