The winner of the competition receives $100,000 to be used in the furtherance of his or her career, a feature spread in Food & Wine Magazine, a gourmet trip to the French Alps, and a showcase at the Annual Food & Wine Classic in Aspen.
The Top Chef Cookbook contains over 100 recipes, as well as cooking tips, interviews, chef profiles, and behind-the-scenes stories from the series. The book is clothed in a white canvas cover inspired by the chefs’ jackets worn by the Cheftestants on the show. Cute, huh? Actually, it is a really sharp-looking cookbook with easy-to-follow recipes and lots of great big colorful pictures. If you’re a Top Chef fan, this book is definitely one to have for your collection. Heck, it’s a great book even if you hate the show!
Whether you loved Ilan, hated Ilan, or loved to hate Ilan, you must try his dish. I promise, you won’t regret it. I really think it just might be one of the most delicious things I’ve ever tasted!
Fideos with Clams and Saffron
1 pound capellini pasta
Break capellini into 3-inch pieces. Arrange pieces in an even layer on a rimmed baking sheet. Toast in oven until golden brown. Remove from oven and set aside to cool.
Heat broiler in oven.
In a medium straight-sided skillet, heat olive oil and garlic over low heat until garlic begins to soften. Add clams, wine, and capellini to the skillet. Season with salt and pepper and stir to combine. Increase heat to medium and cover skillet. Cook about 4 minutes. Most of the clams should be opened. Remove from heat and discard any unopened clams.