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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Chocolate Stout Cake

Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

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Mushroom Gordita

Maitake Mushrooms, Leeks, Black Beans, Tartufata, Epazote, Frisée, Queso Fresco | Chef Luna Contreras of Chelo

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Green Apple Cake

Bone Marrow Caramel, Crema Mexicana Ice Cream, Mezcal-Soaked Apples, Chamoy | Pastry Chef Gabriella Martinez of Sweet Creature

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Shosho

Spiced Black Eyed Peas, Onion, Tomato, Toasted Bread | Chef Fatou Ouattara of Akadi

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Dulce de Frijol

Black Bean Sabayon, Meyer Lemon Sorbet, Crispy Cardamom Beans, Sea Salt, Cacao Nibs | Pastry Chef Olivia Bartruff of República

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Gaeng Phed Curry

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan

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Grilled Pork Ribs

Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco

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The Toro

Braised Adobo Beef, Cultured Cream, Cabbage, Cilantro, Pickled Onions | Butchers Kei Ohdera and HJ Schaible of Pasture

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Braised Lamb

Lumina Farms Lamb Shoulder, Tomatoes, Spelt Croutons, Niçoise Olives, Whipped Labneh | Chef Dylan Sprenger of La Moule

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Fava Bean Toast

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

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