On this week's episode of Bravo's Top Chef, the theme tried to integrate a very hot topic in cooking: speed. Along with speed, convenience was really emphasized in the theme of Food on the Fly. While the contestants are used to being behind the scenes in restaurant kitchens, working on their own terms, a Top Chef has to have the capability to appeal to home cooks' desire for easy, accessible meals. The episode started in a convenience store and ended with a microwave - and another elimination.

In the quickfire challenge, where the prize is immunity, the contestants were given $20 and 30 minutes in a gas station convenience store to shop for the ingredients to make a main course dish. One contestant called it "a nightmare for any chef" but they managed to pull it together. They were given 30 minutes to prepare and plate their meal. Two contestants - Miguel and Tiffani - attempted krispy kreme bread puddings without too much success, though Tiffani seemed unnecessarily hostile over their use of a similar idea. In addition to their in-store finds, the contestants were allowed access to the dried herbs and spices in the kitchen. Stephen pretended that he hadn't heard that instruction and used fresh flavorings. It didn't help his case, though.

An easy recipe that is elegant enough for entertaining is difficult to come by. Factor in taste and time and your options will narrow significantly. Fortunately, bruschetta is one of the simplest appetizers possible. Also going under the name of “crostini,” they are tasty, quick and subject to a nearly infinite number of variations. A blithe palate served up an ideal springtime variation on bruschetta with strawberries, basil, mascarpone and honey. The topping is layered on cinnamon raisin bread, making this dish ideal for a brunch get-together. The “bruschetta” would also make a delicious and original after-lunch dessert.