Tasty Mystery Baskets of Clips

from your family, and it was just great to see.
resonates with these hoecakes.
[rousing music]
But we also have to decide who won this challenge today.
-I'm so sorry, Luke. -Listen, it's not over yet.
a feature in Food & Wine magazine,
PADMA: All right, we've got to go. Nice to see you.
and then when I ate it together it needed salt.
pinch the corners to make it like a little bowl.
As you're thinking about, how are you going to communicate
to kind of match that.
as long as I tried it, I never had to eat that again.
-And Damarr. -Green.
It sucks to go home.
like Hoppin' John and use it as a condiment?
and to make you kind of forget that you're not eating meat.
raising a fund to rebuild the community.
and I had this nickname ever since then.
ZION: Cheers to the rebirth.
with-- with all the challenges.
that fell a little bit short than the rest of them.
EVELYN: And then on top we have pureed black beans,
That's one of the things that my nana has always mastered
to cook at Bethel Church historical site.
Struggle is real here.
... to go home over something as simple as overcooked rice.
How much stuff do you have on your plate for today?
all the crispy bits on the outside of the meatloaf,
my grandmother will make us curry.
and put it on my spoon.
The only criticism I have is that your meatball was tight.
and put a little pepper vinegar over the top.
This is an important event
And it showed, the flavor, I thought, was really great.
And liberating,
Cauliflower and cheese can be quite heavy,
I'm topping off a little hoecake
I was super excited to get to work
Everybody is really pulling
like, these lights gon' dry my eyes up.
I can taste the comfort in that dish.
and this seems like it's more authentic.
What did you think of Buddha's, Kwame?
Many moved north to Houston following Jack Yates,
I'm incredibly proud, incredibly happy
It's like my absolute comfort food from home.
I think it's really going to be a hard one
but I love the pure flavor of the salmon cake.
So, definitely a lot of technique behind this.
Preservation of our history,
So, what I made is a beet sope.
I was tasting that rice
not just family, all of his customers,
-Good to see you, Gail. -How are you?
EVELYN: I'm making a sope.
I got the phone call to come on to Top Chef.
It reminded me of walking in and getting those greens.
My mom really liked cooking.
We're looking for things that have been passed down
from her childhood kind of unleashed
And I thought your rice was great, too.
Today you'll have $500 to shop
Tomorrow afternoon,
It's like, you know, you're gilding the lily there.
so I wanted to cook these two cuisines.
and there's some lentils in there.
Everyone did a great job.
When you're making steak,
Pickled shallot brings a really nice layer of flavor to this.
but there can only be one winner.
Cauliflower and cheese, very classical combination.
I was crying my eyes off
of learning and preservation and education and emotion.
touching the bricks.
We're walking around and taking a plate from a booth.
She created something new that was this instant comfort food.
and got those, like, nice crispy brown bits.
NYESHA: Beautiful.
I didn't want to overthink it or overwork it.
But this is a dish that I've made
which is a Danish-style meatball.
-so much for joining us. -Thank you for having me.
Hey, chefs. Good to see all your faces.
and I've got these yellow peaches which are freeze-dried,
That is why I fell in love with New Orleans.
and then I'm going to do what my grandma used to do
The winning chef today is... Ashleigh.