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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Dry-Aged Kampachi Crudo
Marinated Ikura, Nam Jim, and Herbs | Chef Justin Pichetrungsi of Anajak Thai
Za'atar Lamb Chops
Smoked Eggplant, Cucumber, Preserved Lemon, and Labneh | Chef Suzanne Goin of A.O.C.
Chocolate Tofu Pudding
Dark Chocolate, Tofu, Dates, Mochi, Cacao Nibs, and Olive Oil | Pastry Chef Gemma Matsuyama of Tsubaki
Grapefruit Americano
Campari, Vermouth, Grapefruit, and Salt | Bartender Mike Capoferri of Thunderbolt
Sour Grapes
Buffalo Trace Bourbon, Pinot Noir Syrup, Coconut, and Lemon | Bartender Mike Capoferri of Thunderbolt
California Avocado Toast
Whipped Ricotta, Crispy Shallots, and Fried Egg | Chef Sam Nuckols of Sibling Rival
Burnt Wheat Culurgiones
Niman Ranch Pork, Potato, Parmigiano, Burrata, Fennel Pollen, Lemon, and Pistachio | Chef Francesco Allegro of Rossoblu
Lamb Shawarma
Jus, Yogurt Curd, Cucumber, Chive Oil, Sumac, and Wood-Grilled Naan | Chef Tyler Curtis of Pilot
Ceci e Tria
Crispy Semolina Pasta, Chickpeas, Olive Oil, Garlic, and Parmigiano | Chef Jackson Kalb of Ospi
Menchieez Katsu Sando
Lone Mountain Wagyu, Onion, Cheese, and Honey-Milk Bread Bun | Chef Daniel Son of Katsu Sando
Thousand Layer Pancake
Scallion, Basil, Egg, Cheese, Chile, Garlic, and Soy | Chef Vivian Ku of Joy
Lonestar Migas
Eggs, Tortilla Strips, Onion, Cheddar, Brisket, Pico de Gallo, and Avocado | Restaurateur Briana Valdez of HomeState
Bouillabbong (Korean Bouillabaisse)
Korean Bouillabaisse, Shrimp, Mussels, Egg Noodles, and Chrysanthemum | Chef Kyungbin Min of Hanchic
Wild Boar Toscano Salami
Pink Salt, Sugar, Fennel Seeds, Black Pepper, Garlic, and Chianti | Chef Teresa Cabansag of Gwen
Pastelito de Guayaba
Puff Pastry, Whipped Cream Cheese, and Guava Marmalade | Chef Arturo Enciso of Gusto Bread
Lobster Bisque Roll
Serrano Chile, Chives, Frites, and Lemon | Chef Ari Kolender of Found Oyster
Charcoal-Grilled Chicken Wings
Koji Marinade, Salsa Macha, Chicken Salt, and Lemon | Chef Spencer Bezaire of Eszett