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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Sea Bream Crudo
Uni, Horseradish Cream, Green Apple Ice | Chefs Maxou Boonthanakit and Lijo George of Camphor
Coconut-Passion Fruit Petit Gâteau
Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile | Pastry Chef Kyurim Lee of JinJu Patisserie
Palmetto Squab Pithivier
Foie Gras Cure, Brisée Dough, Poultry Mousse, Black Trumpet Duxelles, and Egg Wash | Chef Coline Shane of The Continental
Venison Denver Leg
Braised Shallots, Red Cabbage, and Sauce Perigourdine | Chef Ryan Ratino of Bresca
Ember-Roasted Vegetable Paris Brest
Ember Roasted Vegetables, Spicy Sorghum, Campfire Cream, Benne Craquelin | Chef Opie Crooks of No Goodbyes
French Onion Croissant
Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou
Apple Pain Perdu
Brioche, Apple Caramel, Apple Anglaise, Black Apple Sorbet, and Brie Sabayon | Chef Douglas Rankin of Bar Restaurant
Salted Caramel Croissant
Caramel Pastry Cream, Sea Salt Caramel | Pastry Chef Samira Saade of Bachour
Petite Wagyu Ribeye
Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon
Sherry-Cured Smelt
Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar
XO Fat Noodles
Golden Cod, Pork-Clam XO Sauce, and Garlic-Buttered Herbs | Chef Jeremy Kean of Brassica Kitchen + Cafe
Veal Striploin
Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill | Chef Damian Sansonetti
Roasted Veal
Fermented Plums, Green Garlic Pistou, and Morel Mushrooms | Chef Chris Kearse of Forsythia
Seared Veal Sirloin
Herbed Summer Spaetzle, Foie Gras, Chanterelles, and Sour Cherries | Chef Adrienne Wright of Deuxave