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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Grilled Lamb Shoulder
Persian Cucumber, Whipped Feta, Pomegranate, Smoked Olive Oil, Herbs, and Pita | Chef Lee Gregory of Soutbound
Venison Denver Leg
Braised Shallots, Red Cabbage, and Sauce Perigourdine | Chef Ryan Ratino of Bresca
Ember-Roasted Vegetable Paris Brest
Ember Roasted Vegetables, Spicy Sorghum, Campfire Cream, Benne Craquelin | Chef Opie Crooks of No Goodbyes
French Onion Croissant
Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou
Sourdough Tonnarelli
Wild Mushrooms, Grana Padano, Black Pepper, and Thyme | Chef Laine Myers of Oro
Woodland Hunter
Gin, German Amaro, Smoked Citrus Tonic, and House Seltzer | Bartender Andon Whitehorn of Alewife
Braised Daikon
Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives | Chef Masako Morishita of Maxwell Park
Snakehead on a Stick
Fried Snakehead, Buttermilk Hot Sauce Marinade, Alabama White Sauce, and Oyster Sauce | Chef Bobo Catoe of Alewife
Saengseon Gui
Battered Branzino, Mu Radish, Yangnyeom Sauce, Herb Muchim, Chile, and Sesame | Chef Angel Baretto of Anju
Middendorf’s Catfish Laing (VIDEO)
Fried Catfish, Pea Leaves, Spinach, Kimchi, Gochugaru, and Pork Floss | Chef Kevin Tien of Moon Rabbit
BBQ Pork Spare Ribs
House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ
Crispy Fried Sunchokes
Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass