Make the Winning Recipes from Food Network Star, Season 13

Get a taste of the competition at home by trying these mentor-tested dishes featured on the show.

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Photo By: Eddy Chen

Grilled Whole Fish, Green Tomato and Herb Vinaigrette and Charred Lemon

A garlicky herb topping gives Cory's grilled whole fish a welcome bright bite.

Get the Recipe: Grilled Whole Fish, Green Tomato and Herb Vinaigrette and Charred Lemon

Maple Nut Tart with a Chocolate Whiskey Mousse

Built atop a buttery graham cracker-hazelnut crust, Jason's decadent tart is finished with a boozy mousse that gets its richness from both cocoa powder and semisweet chocolate.

Get the Recipe: Maple Nut Tart with a Chocolate Whiskey Mousse

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Rusty's cheesy boudin balls gets their golden brown and crispy exterior thanks to a classic three-step breading procedure — first flour, then egg, then crunchy panko breadcrumbs — before being fried.

Get the Recipe: Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Pan-Roasted Duck with Caramelized Brussels Sprouts, Pomegranate and Red-Eye Gravy

It's all about the crispy skin on Cory's restaurant-quality duck dish. He serves it with a sweet-tangy gravy to balance the savory taste of the meat.

Get the Recipe: Pan-Roasted Duck with Caramelized Brussels Sprouts, Pomegranate and Red-Eye Gravy

Chili Stuffed Deviled Egg

A smoky meatless chili adorned Jason's two-bite deviled eggs. He stretches the egg filling by whipping not only the yolks but also some whites to create a bigger portion of the creamy center.

Get the Recipe: Chili-Stuffed Deviled Eggs

Buffalo Chicken Pizza Pockets

Follow Matthew's lead and start with premade pizza dough when prepping these baked snacks. They're packed with plenty of mozzarella, which turns gooey when melted in the oven.

Get the Recipe: Buffalo Chicken Pizza Pockets

Lamb Ginger Pot Stickers with a Ponzu Dipping Sauce

It's all about the fresh, fragrant ginger in these deep-fried beauties. The spicy flavor from the ginger balances well with the earthy taste of the lamb.

Get the Recipe: Lamb Ginger Pot Stickers with a Ponzu Dipping Sauce

Giant Rainbow Dutch Babies

Follow Amy's lead and heat up the cast-iron skillets in the oven before filling them with her vanilla-scented pancake batter to ensure they start cooking immediately.

Get the Recipe: Giant Rainbow Dutch Babies

Louisiana BBQ Shrimp

Garlic, spiced butter and a splash of white wine form the basis of Rusty's speedy sauce for his shrimp.

Get the Recipe: Louisiana BBQ Shrimp

Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce

Jason coats his pork tenderloin pieces with a quick-fix spice rub featuring dry mustard and onion powder to guarantee layers of flavor in his sauteed dinner.

Get the Recipe: Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce

Fennel Orange Bread Pudding with Fennel Orange Caramel and Fennel Pollen

Light yet decadent, Cory's citrus-scented bread pudding gets an added dose of sweetness in the form of a buttery homemade caramel sauce.

Get the Recipe: Fennel Orange Bread Pudding with Fennel Orange Caramel and Fennel Pollen

Heirloom Tomato Salad

In this light, summery recipe, it's all about the tomatoes. They're simply marinated in seasonings and bright citrus zest to impart the best flavor.

Get the Recipe: Heirloom Tomato Salad

Osso Buco Wrap

No longer relegated to fancy dinners, Jason's on-the-go osso bucco gets its bold flavor from a deeply savory sauce laced with beef broth, white wine and fragrant thyme.

Get the Recipe: Osso Bucco Wrap

Crispy Shrimp Po' Boy with Spicy Remoulade

A coating of coarse panko breadcrumbs adds a welcome crunchy texture to David's tender fried shrimp, which he sandwiches on a roll with Sriracha-spiked mayo and cool lettuce and tomatoes.

Get the Recipe: Crispy Shrimp Po' Boy with Spicy Remoulade

Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing

Amy coats both the potatoes and the steak with a mixture of smoky cumin and coriander to guarantee bold flavor throughout.  

Get the Recipe: Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing

Fish Nuggets with Roasted Corn and Tomato Salad with Fire Cracker Sauce

Boasting a mild flavor and firm texture, halibut stands up well to Jason's spiced cornmeal breading and the deep-fry that comes after. 

Get the Recipe: Fish Nuggets with Roasted Corn and Tomato Salad with Fire Cracker Sauce

Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki

Rusty transforms the usual chickpea-based hummus recipe with the addition of peas, which add subtle sweetness as well as a pop of color. His harden-inspired dish is complete with tender carrots and a savory "soil," made from black olives, breadcrumbs and pistachios.

Get the Recipe: Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki

Jalapeno Bacon Cup Bite with Creamy Blue Cheese and Plum

Before baking, arrange strips of bacon over the bottom of a muffin tin to create edible bowls. Addie fills her with a ricotta-gorgonzola mixture and a warm-plum topping.

Get the Recipe: Jalapeno Bacon Cup Bite with Creamy Blue Cheese and Plum

Leftover Turkey Taquitos with Heirloom Tomato Relish

The addition of rich mascarpone cheese adds a welcome creamy texture to the turkey-spinach filling in Matthew's fried taquitos.

Get the Recipe: Leftover Turkey Taquitos with Heirloom Tomato Relish

Surf and Turf Steak Tacos with Tomatillo-Avocado Salsa

Amy infuses over-the-top flavor in her steak and halibut by creating simple but bold marinades starring citrus and garlic. When it comes to the salsa and slaw, she adds subtle spice with fresh jalapeno.

Get the Recipe: Surf and Turf Steak Tacos with Tomatillo-Avocado Salsa

Creamy Rigatoni with Roasted Pepper and Grilled Chicken

Featuring comforting carbs, a hearty protein and fresh veggies, this weeknight-friendly pasta from Matthew and Addie is an all-in-one meal the whole family will enjoy. 

Get the Recipe: Creamy Rigatoni with Roasted Pepper and Grilled Chicken

Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce

Save time in the kitchen by starting with store-bought crescent rolls to serve as the dough for these baked hand pies. They're filled with a cayenne-spiked crab-corn filling and served with a tangy mayo-ketchup sauce.

Get the Recipe: Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce

Summer Italian Vegetable Succotash with Sausage

A base of savory Italian sausage is just the hearty element needed to bulk up Jason's veggie-focused succotash, laced with tender squash, eggplant and earthy mushrooms. 

Get the Recipe: Summer Italian Vegetable Succotash with Sausage

Bison Meatloaf Burger with Rosemary Ketchup

By adding breadcrumbs, parsley and Worcestershire sauce to his bison burger, Trace mimics the flavor of a classic burger. Similarly, his sweetened ketchup topping delivers the sweetness you know and love in a traditional meatloaf offering.

Get the Recipe: Bison Meatloaf Burger with Rosemary Ketchup

Campfire Baked Beans with Puffed Rice Topping

At once sweet, smoky and spicy, Jason Smith's not-baked baked beans come together completely on the stove. 

Get the Recipe: Campfire Baked Beans with Puffed Rice Topping

Campfire Trail Mix Pudding

Eggs and cream loosen this decadent pudding, which gets its heft from bittersweet chocolate, crunchy trail mix and plenty of gooey marshmallows.

Get the Recipe: Campfire Trail Mix Pudding

Avocado on Grilled Sweet Potato

Swap out the bread and use smoky grilled sweet potato slices to serve as the base for a cool, creamy avocado topping.

Get the Recipe: Avocado on Grilled Sweet Potato

Hash Brown Salad

Searing the hash browns in oil guarantees a crispy coating on the outside, while the pepper-celery salad that gets mounded on top balances the richness of the dish with a bright bite.

Get the Recipe: Hash Brown Salad

Grilled Heirloom Tomato Caprese Salad

A sweetened balsamic sauce brightens up this grilled caprese, which Trace layers in a jar for an extra-special presentation.

Get the Recipe: Grilled Heirloom Tomato Caprese Salad

Potato Chip Fried Chicken Wing with Chili-Lime Aioli

Put chip crumbs to good use by combining them with flour and spices to create the coating for David Rose's eat-with-your-hands wings. When it comes to dipping, look no further than this cool aioli, featuring a mixture of mayonnaise and lime juice.

Get the Recipe: Potato Chip Fried Chicken Wing with Chili-Lime Aioli

Andouille and Cream Cheese Slider

Just a bit of seafood boil seasoning delivers bold flavor to the cream cheese in Toya's quick-fix sliders.

Get the Recipe: Andouille and Cream Cheese Slider

Chinese Jerk Spice Duck Breast with Cauliflower Puree

David mixes up a blend of bold spices like Chinese five-spice powder, cayenne and paprika to impart over-the-top flavor to his succulent duck. Follow his lead and serve the meat with a cranberry-rum compote to balance the richness of the duck.

Get the Recipe: Chinese Jerk Spice Duck Breast with Cauliflower Puree

Hawaiian Garlic Butter Prawns with Grilled Pineapple and Pickled Serranos

Amy starts her prawns in a skillet with garlic and butter, then moves them to the grill so they develop a subtle smoky char.

Get the Recipe: Hawaiian Garlic Butter Prawns with Grilled Pineapple and Pickled Serranos

Berry Compote Crunch with Ginger Molasses Mousse

A blend of blackberries, blueberries and raspberries offers a sweet, fresh base for Jason's compote, which he tops with a crunchy oat topping and a spicy-sweet ginger-mascarpone mousse.

Get the Recipe: Berry Compote Crunch with Ginger Molasses Mousse

Lobster Veloute with Chilled Lobster Salad and Caviar

Light yet creamy, Cory Bahr's chilled soup is finished with herb-laced lobster for an extra-decadent bite.  

Get the Recipe: Lobster Veloute with Chilled Lobster Salad and Caviar

Mosaic Tea Sandwiches

Amy Pottinger offers not one but two options for garnishing her toast. Opt for a smoked salmon topping with cucumber and radishes, or go the meat-and-cheese route with cured ham and asparagus served atop a goat cheese-mascarpone mixture.

Get the Recipe: Mosaic Tea Sandwiches

Lavender Mascarpone Sweet Fruit Tea Sandwich

The secret to Addie Gundry's quick-fix tea sandwich is lavender honey, which she uses in two ways — in the mascarpone base and as a drizzle over the finished dish — to offer a subtle floral flavor. 

Get the Recipe: Lavender Mascarpone Sweet Fruit Tea Sandwich

Bananas Foster Bread Pudding

Buttery croissants are the ideal rich bread to use in Trace Barnett's decadent dessert. When it comes to the topping, he brings classic bananas Foster ingredients — like brown sugar and rum — to life in a sweet banana sauce.

Get the Recipe: Bananas Foster Bread Pudding

Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico

A simple marinade of hot sauce, fresh orange juice and brown sugar imparts bold flavor into the beef, which Amy Pottinger rounds out with a mix of cool, fresh toppings: a pomegranate-pineapple salsa laced with jalapeno, a smear of pobalo-cilantro crema and simply dressed arugula.

Get the Recipe: Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico

Caramelized Onion and Goat Cheese Filo Square

Follow Jason Smith's lead and start with sheets of filo dough to save time when prepping. He dresses up the dough with a layer of tangy goat cheese, plus sweet caramelized onions and salty, crispy bacon for a welcome balance of flavors.

Get the Recipe: Caramelized Onion and Goat Cheese Filo Square

Mushroom-Ginger Lettuce Wrap

Served in easy-to-eat lettuce cups, these noodle-veggie bites are best drizzled with a deeply savory mixture of fish sauce, garlic and lime.

Get the Recipe: Mushroom-Ginger Lettuce Wrap

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