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Fresh raw cavatelli.
Can The Bear's cavatelli really be prepared in under 3 minutes?
We put the fourth season of The Bear’s most symbolic cooking challenge to the test. Can we beat the clock or will we be frustrated like chef Tina?
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Medium
26H 30MIN
Zuke King Salmon with Shio Kombu by Cheng Lin
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Shota Omakase
Medium
1H 55MIN
Époisses Ice Cream and Grayson Fondue by Aaron Silverman
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Époisses ice cream and grayson fondue.
Easy
20MIN
Orecchiette with brown butter, broccoli, pine nuts, and basil by Curtis Stone
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Orecchiette Brown Butter Broccoli Pine Nuts Basil.
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Easy
1H 30MIN
Stracci with braised lamb ragù by Curtis Stone
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Stracci with braised lamb ragù by Curtis Stone.
Medium
24H 0MIN
Oysters conservas by Jason Peabody
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Oysters conservas at Oloroso.
Medium
3H 15MIN
Enchilada potosina by Edgar Rico
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Enchilada potosina at Nixta Taqueria.
Easy
1H 30MIN
Fuyu persimmons, garnet yam, marigold, and mole seco by Elijah Deleon
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Fuyu Persimmons Courtesy of Rustic Canyon
Easy
40MIN
Endive salad with walnuts and ubriaco rosso by Ignacio Mattos
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Endive salad with walnuts and ubriaco rosso.
Medium
Maine scallops, cauliflower, and caviar by Franco Sampogna
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Scallops with cauliflower and caviar.
Medium
4H 30MIN
Pork chops with roasted apples by Erick Williams
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Pork chops with roasted apples.
Medium
1H 10MIN
Blackened salmon and corn succotash by Erick Williams
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Blackened Salmon Okra
Medium
1H 0MIN
Meringue gelato with shaved cured yolks by Kevin Meehan
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Meringue gelato with shaved cured yolks.
Easy
40MIN
Southern macaroni and cheese by Erick Williams
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Southern macaroni and cheese.
Easy
35MIN
Fried green tomatoes by Erick Williams
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Fried green tomatoes.
Challenge
1H 10MIN
Venison with savoy cabbage by Fredrik Berselius
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Venison with savoy cabbage.

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