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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Sherry Vinegar Custard
Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi
Laura Chenel Goat Cheese Pizza
Red Sauce, Spring Onion, Smoked Fresno, and Tarragon | Chef Brandon Pettit of Delancey
Achiote Spiced Chicken
Vanilla, Orange, Roasted Summer Squash, Yogurt, and Garlic | Chef Ricardo Valdes of Raiz
Spiced Lamb Tagine
Ras El Hanout, Sweet Potato, Cauliflower, Pickled Currants, Pistachios, and Couscous | Chef Edouardo Jordan of Salare
Sherry-Cured Smelt
Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar
Neapolitan Cream Cheese Trifle
Strawberry, Orange, Chocolate, and Whipped Cream | Chef Wayne Johnson of FareStart
Beet-Cured King Salmon
Avocado-Goat Cheese Spread, Sesame Cracker, Pickled Chiles, Winter Citrus | Chef Jesse Souza of The Edgewater Hotel
Dreamsicle
Nitro Cold Brew, Cocoa, Orange Juice, and Milk | Roasters Jake Paulson and Mike Steiner of Anchorhead Coffee
Memory Blade
Bourbon, Apricot, Ginger Liqueur, Lavender Bitters, Honey, Lime, and Lemon | Bartender Cera Grindstaff of Stampede Cocktail Club
Daiquiri de Plata
Añejo Rum, Lime, Passion Fruit Liqueur, and Yellow Chartreuse | Bartender Jennifer Akin of Rumba
Ube Cheesecake
Ube Jam and Coconut Crust | Pastry Chef Chera Amlag of Hood Famous Bakeshop
Lamb Radiatore
Root Vegetables, Mint, Pecorino, and Olive Oil | Chef Brian Clevenger of General Harvest Restaurants
Pear-Miso Caramel Bonbons
Pear Brandy, Miso Caramel, and Dark Chocolate | Pastry Chef Crystal Chiu of Canlis
Potato Mochi and Clams
Chanterelles, Tarragon, Parsley, Sansho Pepper, and Pickled Onions | Chef Shota Nakajima of Adana