(Congratulations to our five grand prize winners. As we mentioned in our Honorable Mentions ceremonies (Pt. I, Pt. II, and Pt. III), this contest was incredibly difficult to judge. The entries all showed incredible enthusiasm and creativity.

These five entries stood out in particular. Each chef will receive a Calphalon Dutch Oven and a copy of Braise: A Journey Through International Cuisine by Daniel Boulud and Melissa Clark.

Next week we will be featuring an in-depth look at each winner, complete with recipe and more photos. Stay tuned...)

Joanna's Braised Crostini Three Ways

2007_04_06 Joanna Crostini Three Ways.jpg
Joanna adapted several recipes to make this trio of braised appetizers.

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Emily's Braised Endive with Proscuitto

2007_04_06 Emily Endive Prosciutto.jpg
Emily bravely tackled Endive, a classic braising vegetable, and one she'd never cooked before.

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Mary and Elliot's Three-Ring Lamb Shanks

2007_04_06 Mary Elliot Three-ring lamb shanks.jpg
Mary just started eating meat after nineteen years as a vegetarian. Her husband created this playful spring recipe to honor her new carnivorous side.

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Robin's Upscale Cassoulet

2007_04_06 Robin upscale cassoulet.jpg
Robin adapted a dish from Amanda Hesser's Cooking for Mr. Latte, which was itself an adaptation of the classic French cassoulet .

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Tatyana's Polish Bigos

2007_04_06 Tatyana Polish Bigos.jpg
Tatyana paid homage to time spent in Poland with her neighbor's recipe for the traditional polish peasants' stew.