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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Potato Sfincione
Potato Cream, Garlic, Fontina, Grana Padano, Seasoned Breadcrumbs, and Lemon | Chef Michael Hanna of St. Vito Focacceria
Rip Current
ROKU Gin, Sipsmith Gin, Salted Apple, Falernum, Fennel, and Savory Seltzer | Bartender Kenneth Vanhooser of The Optimist
Poached Scallops
Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds | Chef Pamela Stevenson of Henrietta Red
Champurrado Old Fashioned
Whiskey, Mezcal, Amaro Ciociaro, Cold Brew, Mole-spiced Cocoa Puffs and Burnt Honey | Bartender Laura Unterberg of The Fox Bar & Cocktail Club
Chocolate, Banana, and Maple
Roasted Chocolate Ice Cream, Banana Sherbet, Maple Caramel, Whipped Banana Cream, Yuzu Granita, and Maple Banana Milk Foam | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental
Braised Leeks
Kombu, White Chocolate, Coconut Fat, and Trout Roe | Chef Jake Howell of Peninsula
Jimmy Red Corn Grits
Bay Laurel and Sorghum-Cured Egg Yolk | Chef Colby Rasavong of Audrey
The No. 1 BanH Mi
Smoked Bologna, Ham Hock Terrine, Pâté, Fried Shallot Mayo, Pickled Vegetables, Cilantro and Jalapeño | Chefs Chad Newton and Gracie Nguyen of East Side Bahn Mi
Chicken Curry Sandwich
Chicken Katsu, Japanese Curry, Mayonnaise, Pickled Ginger, Scallion, and Milk Bread | Chefs Leina Horii and Brian Lea of Kisser
Grilled Maitake
Uni Butterscotch, Uni Bottarga, and Furikake | Chef Brian Baxter of The Catbird Seat
Bacon Squared
Croissant Cube, Niman Ranch Bacon, Steamed Egg, Gruyère, Bacon-Onion Jam, and Chives | Baker Alyssa Gangeri of The Butter Milk Ranch