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.

Nicole Borden 12/30/22 Nicole Borden 12/30/22

Hearts of Palm Ceviche

Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ

Nicole Borden 12/29/22 Nicole Borden 12/29/22

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ

Nicole Borden 12/20/22 Nicole Borden 12/20/22

Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil | Chef Kim Alter of Nightbird

Nicole Borden 12/16/22 Nicole Borden 12/16/22

Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Nicole Borden 12/14/22 Nicole Borden 12/14/22

Blanco Tequila, Pineapple, Lemon, Sunflower Orgeat, Ginger, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

Nicole Borden 12/13/22 Nicole Borden 12/13/22

Kabocha-Barley Jook and Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Nicole Borden 12/12/22 Nicole Borden 12/12/22

Grapefruit-Infused Gin, Dry Vermouth, Cucumber, Orange Bitters, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

Nicole Borden 12/10/22 Nicole Borden 12/10/22

Grilled Matsutake, King Trumpet Purée, Finger Lime, Kumquat, Matsutake Broth, Fresh Origins Kinome Leaf | Chef Kim Alter of Nightbird

Nicole Borden 12/8/22 Nicole Borden 12/8/22

Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Nicole Borden 12/8/22 Nicole Borden 12/8/22

Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong