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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Lamb and Fermented Bean Curd
American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts | Chef Anna Nguyen of sắp sửa
Hiramasa Ceviche
Pickled Mango, Mango Leche de Tigre, Citrus Kosho, Hearts of Palm, Fresh Herbs | Chef John Depierro of Señor Bear
Hearts of Palm Ceviche
Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ
Mole Pipian
Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ
Salmon Crudo
Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen | Chef Russell Stippach of Bar Dough
Fancy Toast
Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen
A5 Wagyu Striploin (VIDEO)
Lone Mountain Wagyu, Togarashi Onion, and Black Garlic Ponzu | Chef Max MacKissock of A5 Steakhouse
Duck Confit
Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton
Chicha Morada "Shandy"
Tepache, Sorrel Foam, Chica Morada, and Lemon Peel | Bartender Andrew Booth of BRUTØ
Root Vegetable Reuben
Horseradish Crème Fraîche, Celery Root, Sauerkraut, and Marbled Rye Bread | Chefs Dave Grant and Rocky Hunter of Gladys
Funky Breakfast Sandwich
Sourdough English Muffin, Pork Sausage, Pickled Red Onion, Special Sauce, Egg, and Swiss Cheese | Bakers Allison Declercq and Colton Steiner of Funky Flame
Bắp Cải Luộc
Cabbage, Anchovy Breadcrumbs, Egg Yolk Sauce, Fish Sauce, and Chives | Chefs Anna and Anthony Nguyen of sắp sửa
"OG" Vegan Samosa
Tamarind-Date Chutney and Cilantro Mint | Chef Dave Hadley of Samosa Shop
Roasted Corn Flan
Caramel Corn and Blueberries | Pastry Chef Saura Kline of Local Jones at Halcyon
Cochinita Pibil
Achiote-Braised Pork, Banana Leaf, Pickled Onion, Black Beans, and Tortillas | Chef Maria del Socorro Serratos of Comal Heritage Food Incubator
Semolina Funghetti
Niman Ranch Pork Bolognese, Grana Padano PDO, and Chives | Chef Brian Wilson of Cart-Driver LoHi
Lipton Cup
Tea-Infused Knob Creek Bourbon, Jamaican Rum, Madeira, Apricot, Lemon, and Mint | Bartenders Mary Allison Wright and McLain Hedges of Yacht Club