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.
Filter by Category
Creste di Gallo
Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta
Sherry Vinegar Custard
Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi
Chocolate Stout Cake
Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk
Brussels Sprout Bravas
Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli | Chef Cassie Piuma of Sarma
Black Garlic Barbecue Mushrooms
Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow
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
Soft Scrambled Eggs
Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche | Chef Jeremy Broucek of Bread & Friends
Striped Bass
Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina
Confit Curry Lamb Neck Terrine
Calico Peas, Sweet Pepper Purée, Black Garlic Purée, Pickled Peppers | Chef Amanda Turner of Olamaie
Mussels en Escabeche
Steamed Mussels, Olive Oil, Sherry Vinegar from Spain, Thyme | Chef Sara Hauman of Tiny Fish Co.
New York Strip Steak
Steak Sauce, Celery Root Purée, Romanesco, Crispy Oysters, Pickled Currants | Chef Pat Pascarella of Bastone
Maitake Mushroom
Mushroom Consommé, Soy Sauce, Sherry Vinegar, Mushroom Ketchup, Hazelnut, Nitro Parsley | Chef Freddy Money of Atlas
Dry-Aged Rohan Duck
Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt | Chef Michael DeStefano formerly of Oak and Rowan
Roasted Baby Beets
Maple-Sherry Gastrique, Pistachios, Horseradish, Rye Melba Croutons, Blue Cheese Dressing | Chef Jonathan Novak of Tiny Lou’s
Roasted Duck
Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet
Strawberry Semifreddo
Macerated Strawberries, Sherry Vinegar, Whipped Cream | Chef Gregory Baumgartner of Cranes
Tuna Tartare
Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven
Sweet and Sour Fried Chicken
Ginger, Garlic, White Soy, Sherry Vinegar | Chef Esther Ha of Momofuku Ko