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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Chanterelle Toast
Chanterelle Sott’olio, Garlic Aïoli, Crème Fraîche, Caviar, Dill, Toasted Rye Bread | Chef Jason Hammel of Lula Cafe
Salmon Ceviche
Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero
Chocolate-Chile Pizza
Mozzarella di Bufala, Bittersweet Chocolate, Dried Chile, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions
Marinara Pizza
Tomato, Oregano, Garlic, Fresno Chile, Colatura, Marjoram, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions
Olive Oil-Poached Swordfish
Pistachio Pistou, Corto Olive Oil, Citrus, Mint | Chef Brittanny Anderson of Brenner Pass
Corto Olive Oil Ice Cream
Chocolate Crémeux, Cacao Nib Crumble, Olive Oil Foam | Genie Kwon of Kasama
Garlic-Stuffed Flatbread
Garlic Oil, American Grana, Stracchino, and Sesame Seeds | Chefs Angie Rito & Scott Tacinelli of Don Angie
Hawaiian Fried Rice
Bacon, Portuguese Sausage, Spam, Hondashi, Oyster Sauce, Peas, and Fried Garlic Chips | Chef Sheldon Simeon of Lineage
Crab Fat Fried Rice
Crispy Iberian Pork, Dungeness Crab, and Kikkoman Szechuan Sauce | Chef Ford Fry of Rocket Farm Restaurants
Cocoa Scarpinocc
Roasted Kabocha Squash, Caramelized Onions, Mascarpone, Stracciatella, and Cocoa Nibs | Chef Albert Di Meglio of Barano
OG Fried Rice Egg Roll
Chinese Sausage, Egg Crêpe, and Chile Duck Sauce | Chef Julie Cole of Nom Wah
Beef-Crab Fat Fried Rice
Braised Beef, Crab Fat Sauce, Bell Peppers, Fish Sauce, and Scallions | Chef Alvin Cailan of The Usual
Ossobuco Croquette
European Veal Shank, Veal Jus, Tonnato Sauce, Pickled Caper Leaves, and Bonito Flakes | Chef Silvia Barban of LaRina Pastificio & Vino