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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Flying Dragon
Horyzon Koji Rice Spirit, Trifoliate Orange Shrub, Lime, Cocchi American Rosa, Herbsaint, Champagne | Bartender Matthew Watkins of The Deer and the Dove
Arrow Squid
Gizzard Shad and Flounder Fin Nigiri Sushi | Chef Jason Liang of Brush Sushi Izakaya
Cherry Martinez
Ford's Gin, Schladerer Kirschwasser, Cherry-Infused Vermouth, Maraschino Liqueur, Bitters | Bartender David Chapman of Kimball House
Trout Roulade
Lacto-Fermented Collards, Roasted Peppers, Dirty Rice, Ham Vinaigrette | Chef Brian Wolfe of Kimball House