Tom Colicchio, Freelance Journalist Profile

Articles

Watch Foraged in Fire | Top Chef

1 week ago | bravotv.com | Kristen Kish |Tom Colicchio |Gail Simmons |Anya El-Wattar

For their last challenge in Canada, Kristen is joined by guest judges Brenda Holder and Tracy Little, who teach the remaining five chefs how to forage the ingredients in the Canmore Forest. To secure their spot in Italy, the chefs will have to impress the judges by utilizing their foraged items in a dish they will cook outside over an open flame.
Watch Calgary, Yahoo! | Top Chef

2 weeks ago | bravotv.com | Kristen Kish |Tom Colicchio |Gail Simmons |Anya El-Wattar

The six remaining chefs set off to Calgary where they are greeted by the judges and “Top Chef Canada” alum Connie DeSousa. For this week’s Quickfire Challenge, they will be making pancakes for 50 diners. For the Elimination Challenge, the chefs are tasked with creating dishes that feature beef and local berries, hoping to impress a table of Calgary’s culinary tastemakers, including guest judges Denia Baltzer and Paul Rogalski.
From Dep Till Dawn | Bravo

3 weeks ago | bravotv.com | Kristen Kish |Tom Colicchio |Gail Simmons |Anya El-Wattar

Comedian Punkie Johnson tests the chefs’ creativity for the Quickfire Challenge when they’re asked to create a dish using only the items and tools found in a Canadian convenience store. For the Elimination Challenge, the chefs pay homage to the four seasons using only produce from Montreal’s rooftop gardens. Renowned Montreal chef Antonio Park joins Kristen, Tom and Gail at the judges’ table.
Cooking on the Edge | Bravo

1 month ago | bravotv.com | Kristen Kish |Tom Colicchio |Gail Simmons |Anya El-Wattar

Kristen is joined by Tom, Gail and chef and professor Ilona Daniel for this week’s Quickfire Challenge as the chefs are tasked with flexing their culinary “mussels.” Before the chefs enter the kitchen, they climb to new heights, facing their fears in this stunt-driven Elimination Challenge. Canadian chefs Patrick Kriss, Binit Pandey, Martine Bauer, action star Greg Tarzan Davis and two-time “Top Chef” winner Buddha Lo join the judges’ table.
This one-pot fish chowder is briny, brothy and bacon-y

2 months ago | today.com | Tom Colicchio

This is not your typical thick, creamy chowder. It's more brothy but still packs in all the rich flavor and satisfying heartiness. Swap option: You can swap halibut for cod, although halibut does not flake as well.
Cacio e Pepe Popcorn

Feb 12, 2025 | madeincookware.com | Rhoda Boone |Mark Bittman |Tom Colicchio

1. Grind whole black peppercorns to a fine powder using a mortar and pestle or spice grinder. Do not pretoast the peppercorns, and do not use pre-ground pepper. Set aside. 2. Add oil and kernels to a Stainless Clad 6QT Rondeau and stir to coat. Cover with lid. 3. Heat over medium and pop the kernels, being sure to shake the pot regularly to prevent scorching and for maximum popped kernels. If you see any smoke rising from the pot, reduce the heat slightly.
Party-Sized Chicken Parm Sandwich

Feb 3, 2025 | madeincookware.com | Rhoda Boone |Tom Colicchio |Mark Bittman |Grant Achatz

Party-Sized Chicken Parm SandwichNot all heroes wear capes โ some make sandwiches to share.
Tom Colicchio’s Seared Scallops with Cabbage, Apples, and Leeks

Jan 28, 2025 | madeincookware.com | Tom Colicchio |Mark Bittman |Rhoda Boone |Grant Achatz

Skip to ContentNo Matter the Material, Clean Cooking Starts Here—Shop NowLimited Lifetime Warranty | 45 Day Trial | Free Shipping Over $49Chef Colicchio’s ode to the sea scallops found on Long Island, prepared simply in his favorite pan. By Tom ColicchioJan 28, 2025Jump to the RecipeI had this recipe pictured in my mind before I ever made it. The dish is built around the beautiful sea scallops we get on Long Island.
Why I Cook - Books About Food

Dec 6, 2024 | booksaboutfood.com | Tom Colicchio

“An elegant hybrid cookbook and memoir. . . . The recipes are for home cooking, not restaurant meals, and include weeknight-friendly pastas, salads, roast fish, grilled steak, with expert chef tips and touches.” Food & Wine“Cookbook readers and fans of culinary memoirs will devour these stories that look back at an accomplished career. Home cooks will find recipes that warm the heart and fill the table and will enjoy making their own memories over these dishes. . . .
Recipe: Tom Colicchio's Skirt Steak

Nov 29, 2024 | cbsnews.com | Tom Colicchio

Chef, restaurateur and TV cooking judge Tom Colicchio offers "Sunday Morning" viewers a recipe from his latest book, "Why I Cook," for Skirt Steak with Shishitos, Hot Cherry Peppers, and Onions. He writes:"This recipe started as a salad for our babysitter Tenzin, who is a vegetarian. I, clearly, am not. But the flavors of that salad — sweetness, acid, spice, saltiness, and umami — work so well together I knew they would go perfectly with steak.