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.

Team StarChefs 9/11/24 Team StarChefs 9/11/24

TCHO Chocolate and Watermelon

Dark Chocolate Cake, Dark Chocolate Mousse, Watermelon Granita, Compressed Watermelon | Pastry Chef Erika Chan of The Catbird Seat

Team StarChefs 8/9/24 Team StarChefs 8/9/24

Impossible™ Beef Meatball Banh Mi

Xui Mai Sauce, Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette | Chefs Chad Newton and Grace Nguyen of East Side Banh Mi

Team StarChefs 8/8/24 Team StarChefs 8/8/24

Chopped Impossible™ Beef Banh Mi

Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette | Chefs Chad Newton and Grace Ngyuen of East Side Banh Mi

Nicole Borden 12/18/22 Nicole Borden 12/18/22

Candy Roaster Squash Tortellini

Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee

Nicole Borden 11/15/22 Nicole Borden 11/15/22

Grilled Napa Cabbage Salad

Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee

Nicole Borden 11/8/22 Nicole Borden 11/8/22

Duck Confit Tart

Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee

Nicole Borden 9/15/22 Nicole Borden 9/15/22

Honey Custard

Citrus Caramel, Vanilla, Lemon | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental

Nicole Borden 5/22/22 Nicole Borden 5/22/22

Ruby Trout

Grilled Mango Tabbouleh, Roasted Corn, and Mango-Mustard Vinaigrette | Chef Kristin Beringson of Henley

Nicole Borden 4/23/22 Nicole Borden 4/23/22

Butterkin Squash

Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee

Nicole Borden 4/22/22 Nicole Borden 4/22/22

Coffee Malabi

Coconut Caramel, Cherries, and Puffed Rice Peanut Brittle | Pastry Chef Katie Fair of Butcher & Bee

Nicole Borden 4/21/22 Nicole Borden 4/21/22

Betel Leaf Miang Kham

Tamarind Sauce, Lemongrass, Lime, Daikon Radish, Fried Shallots, Coconut Flakes, and Toasted Peanuts | Chef Arnold Myint of International Market

Nicole Borden 4/20/22 Nicole Borden 4/20/22

Falling Through a Field

London Dry Gin, Pineau des Charentes, Green Beans, Lemon Juice, Simple Syrup, and Absinthe | Bartender Natalie Newberry of Henley

Nicole Borden 4/19/22 Nicole Borden 4/19/22

Palmetto Squab Pithivier

Foie Gras Cure, Brisée Dough, Poultry Mousse, Black Trumpet Duxelles, and Egg Wash | Chef Coline Shane of The Continental

Nicole Borden 4/16/22 Nicole Borden 4/16/22

Potato Sfincione

Potato Cream, Garlic, Fontina, Grana Padano, Seasoned Breadcrumbs, and Lemon | Chef Michael Hanna of St. Vito Focacceria

Nicole Borden 4/15/22 Nicole Borden 4/15/22

Sweetpotato Noodle Fritti

Tempura-fried North Carolina Sweetpotatoes, Parmesan, Herbs, and Preserved Lemon Aïoli | Chef Michael Gibson of The Hart

Nicole Borden 4/14/22 Nicole Borden 4/14/22

Rip Current

ROKU Gin, Sipsmith Gin, Salted Apple, Falernum, Fennel, and Savory Seltzer | Bartender Kenneth Vanhooser of The Optimist

Nicole Borden 4/13/22 Nicole Borden 4/13/22

Venison with Cherry Gastrique

Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley | Chef Matt Bolus of The 404 Kitchen

Nicole Borden 4/12/22 Nicole Borden 4/12/22

Poached Scallops

Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds | Chef Pamela Stevenson of Henrietta Red