RECIPES

Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.

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Coconut Ash Pudding

Coconut Ash Pudding with Rose Cream, Coconut, Pink Rose Petals, Candied Peanuts, White Currants, Lime Zest | Pastry Chef Maya Erickson of Langbaan

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Dream Pop

London Dry Gin, Rose Liqueur, Orgeat, Egg White, Lemon, Cardamom Bitters | Bartender Anna Moss of La Moule

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Seaweed Noodles

Dungeness Crab, Baby Bok Choy, Soy Tea, Pickled Ginger, Cilantro, Nori Powder | Chefs Seif Chirchi and Rachel Yang of Revelry

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Foragers Agnolotti

Portobello and Morel Mushrooms, Mascarpone, Parmesan, Pea Purée, Microgreens | Chef Elijah Coe of Vibrant Table Catering & Events

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Fried Eggplant

Black Garlic and Cherry Tomato Relish, Shishitos, Fromage Blanc, Sungold Tomato Emulsion | Chef Maya Lovelace of Yonder

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Kibbe Naya

Lamb, Sprouted Barley, Turmeric Yogurt, Chips, Little Gem Lettuce | Chef Sam Smith of Tusk

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Wagyu Zabuton

Pickled Garlic Chives, Kale, Smoked Beef Fat, Truffle-Oxtail Reduction | Chef Justin Woodward of Castagna

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Beef Pares

Bone Marrow Suman, Sticky Rice, Citrus Microgreens, Banana Leaf | Chef Carlo Lamagna of Magna

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