Cast Blog: #TOPCHEF

My Favorite Green Recipes

Gail Has No Problem With Blood

Make George's Cravable Breakfast Sausage

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Gail on Favreau, Choi, and Finding Yourself

Hugh on Poor Boys, Swingers and Food Trucks

Emeril: Nick's Choice Is Part of the Game

Nick's License to Immune

Hugh's Sitting on the Dock of the Bay

Hugh Decides Eight Is Enough

Gail Talks OvenGate

Dookie Chase Makes Everybody Cry

Fin, Found, Floundering

What Danny Meyer Taught Gail Simmons

'Top Chef' Goes to Hog Heaven

Gris Gris Boucherie Ya Ya

Brian and Travis' Dud Spuds

My Favorite Green Recipes

Go green with these recipes from Gail Simmons.

Here are a few of my favorite "green" recipes from Food & Wine. Wilted Kale with White Beans and Sausage

Directions: Saute sliced spicy andouille sausage, then add chopped kale and cook just until it's wilted. Coarsely mash cooked white beans with lots of butter. Stir in the andouille slices and kale and season with salt and pepper.
Broccoli Rabe with Lemon Butter Tangy ricotta salata, a rich and tart lemon butter and toasted pine nuts embellish pleasantly bitter broccoli rabe.

Ingredients: 6 pounds broccoli rabe, thick stems discarded 1 stick plus 1 tablespoon unsalted butter, softened Finely grated zest of 2 lemons Salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1/2 cup pine nuts 5 garlic cloves, minced 1 1/2 tablespoons fresh lemon juice 3/4 cup ricotta salata, crumbled

Directions:  In a large pot of boiling salted water, cook half the broccoli rabe until tender, 3 minutes. Using a slotted spoon, transfer to a colander to drain. Repeat with the remaining greens. Squeeze the excess water from the broccoli rabe and coarsely chop. In a bowl, blend the butter with the lemon zest; season with salt and Pepper. In the large pot, heat 1 1/2 tablespoons of the olive oil. Add the pine nuts and cook over moderate heat until golden, about 4 minutes. Using a Slotted spoon, transfer the pine nuts to a plate. Heat the remaining 1 1/2 tablespoons of olive oil in the pot. Add the garlic and cook over moderate Heat until sizzling, about 3 minutes. Add the chopped broccoli rabe and toss well. Add the lemon-butter and lemon juice and stir well. Season with salt and pepper and transfer to a serving bowl. Top with the pine nuts and ricotta salata and serve. Note: Make it Ahead! (The recipe can be prepared 1 day ahead through Step 2; refrigerate the butter and broccoli rabe separately.)