The remaining "Top Chef D.C." contestants spent this week's episode tweaking recipes to make them suitable for space without sacrificing taste. The rules: Dishes had to be low in sugar, high in spices and suitable for freeze-drying. The results: Ginger-Lacquered Short Ribs with Horseradish Creme Fraiche from Angelo Sosa of Xie Xie and New York Strip Steak with Bacon-Jalapeno Marmalade from Rat's Restaurant's Kevin Sbraga.

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