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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Pressed Skate Wing
Carolina Gold Rice, Mole Negro, Tare Sauce, Salsa Moruno, Smoked Oyster Cream, Fish Skin Mayonnaise, Ramp Oil | Chef Neil Zabriskie of Regards
Cod Cheek Fritters
Beer Battered Cod Cheeks, Gribiche, Lemon | Chef Michael Sindoni of Wayside Tavern
Hello Houston
Blanco Tequila, Lime, Green Chile Vodka, Galaxy Hops Syrup, Salt | Bartender Hayley Wilson of Jimmy Drinks World
Cured Short Rib Skewer
DemKota Ranch Beef, Dashi Powder, Kombu, Goma Dare | Chef Ian Driscoll of Bar Futo
House Ricotta and Jamón Ibérico
Crème Fraîche, Peach Mostarda, Pickled Mustard Seeds, Toasted Hazelnuts, House Focaccia | Chef Jeremy Broucek and Baker Tanner Rubin of Bread & Friends
Grandma Bars
Brown Sugar Crust and Blueberry Jam | Pastry Chef Michael Lagasse of Salt Yard at the Canopy Hotel
Tuna de Tigre
Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots | Chef Jordan Rubin of Mr. Tuna
The Rivington
Smoked Sable, Beet Cream Cheese, Horseradish, Cucumbers, Capers | Chef Chad Conley of Rose Foods
Soft Scrambled Eggs
Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche | Chef Jeremy Broucek of Bread & Friends
Lamb Neck Tartare
Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards
Charred Carrots
Lime Yogurt, Lime Vinaigrette, Vadouvan Granola, Curry Oil, Fresh Mint | Chef Jeremy Broucek of Bread & Friends
Kelp Spaghetti alla Chitarra
Miso Butter Dashi, Hijiki Pickles, Pork Floss, Breadcrumbs, Preserved Lemon, Nori, Uni | Chef Valerie Goldman of The Honey Paw
Chocolate Sorbet
White Miso Caramel, Candied Cocoa Nibs, Cocoa Tuile | Pastry Chef Georgia Macon of Twelve
Khao Soi Gai
Chicken Thighs, Coconut Milk, Egg Noodles, Fermented, Mustard Greens, Cilantro | Chef Cyle Reynolds of Crispy Gai
Rigatoni Bolognese
Beef-Pancetta-Prosciutto-Salami Ragù, Bitter Greens, Parmigiano Reggiano | Chef Jake Stevens of Leeward
Meyer Lemon Tart
Meyer Lemon Curd, Graham Cracker Crust, Salted Coriander Whipped Cream, Sea Salt | Baker Jessica Rattey of Bread & Friends
Breakfast Hoagie
Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise | Chef Josh Sobel of Ramona’s