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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Black Garlic Barbecue Mushrooms
Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow
Mahlab Crémeux
Rhubarb Gelée, Poached Rhubarb, Mint Oil, Toasted Milk Crunch | Pastry Chef Tara Lewis of Tusk
Smoked Cherry Brioche Donut
Smoked Cherry Pastry Cream, White Chocolate Ganache, Lime Zest | Baker Casey Wentworth of Automat
Duck Confit Tart
Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee
Grilled King Salmon
Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei
My Ride's Here
Slivovitz, Oloroso Sherry, Dark Crème de Cacao, Citric Acid, Luxardo Maraschino Cherry, Salt | Bartender Colin Bugbee of Cure
Red Wine Cherry Empanada
Cypress Grove Humboldt Fog Goat Cheese, Pistachio Purée, Brown Butter Pistachio Crumble | Chef Chris Hamm of Sylvain
Venison with Cherry Gastrique
Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley | Chef Matt Bolus of The 404 Kitchen
Cherry Blossom Mousse
Black Sesame Sablé, Pickled Cherries, White Chocolate-Brown Butter Crumble, Labneh Sorbet, Black Sesame Tuile | Pastry Chef Monica Glass of Constellation Catering
Tarta De Santiago
Cherry-Black Pepper Meringue and Pink Vanilla Cream | Pastry Chef Juliann Stoddart of Parkside Projects
Yerba Mate-Smoked Lamb Belly
Salt Baked Carrots, Picholine Olive Dulche de Leche, Black Pepper and Cherry Glaze, Whipped Lardo | Chef Greg Biggers of Chestnut Provisions at Sofitel
Cherry Martinez
Ford's Gin, Schladerer Kirschwasser, Cherry-Infused Vermouth, Maraschino Liqueur, Bitters | Bartender David Chapman of Kimball House