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
Mussels en Escabeche
Steamed Mussels, Olive Oil, Sherry Vinegar from Spain, Thyme | Chef Sara Hauman of Tiny Fish Co.
Mushroom Gordita
Maitake Mushrooms, Leeks, Black Beans, Tartufata, Epazote, Frisée, Queso Fresco | Chef Luna Contreras of Chelo
Rockfish Escabeche Sandwich
Giardiniera, Lemon Aïoli, Salsa Verde, Squid Ink Pane Francese | Chefs Chris Ericsen and Aurelia Galimberti of Sorbu Paninoteca
Spaghetti alla Chitarra
Purple Clams, Green Garlic, Calabrian Chile Oil, Lemon, Potato Crumbs | Chef Taylor Manning of Cafe Olli
Green Apple Cake
Bone Marrow Caramel, Crema Mexicana Ice Cream, Mezcal-Soaked Apples, Chamoy | Pastry Chef Gabriella Martinez of Sweet Creature
Dulce de Frijol
Black Bean Sabayon, Meyer Lemon Sorbet, Crispy Cardamom Beans, Sea Salt, Cacao Nibs | Pastry Chef Olivia Bartruff of República
Gaeng Phed Curry
Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan
Grilled Cheese Roti
Oaxaca Cheese, Harbison Cheese, Bali Curry Spice, Tomato Curry | Chef Thomas Pisha-Duffly of Gado Gado
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
Cured Trout Ssambap
Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki
Grilled Pork Ribs
Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco
Beef Tartare
DemKota Ranch Beef, Cockles, Lovage Aïoli, Charred Kale | Chef John Denison of St. Jack
Mahlab Crémeux
Rhubarb Gelée, Poached Rhubarb, Mint Oil, Toasted Milk Crunch | Pastry Chef Tara Lewis of Tusk
Braised Lamb
Lumina Farms Lamb Shoulder, Tomatoes, Spelt Croutons, Niçoise Olives, Whipped Labneh | Chef Dylan Sprenger of La Moule
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