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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Kallumakkaya
Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu
Khao Soi Gai
Chicken Thighs, Coconut Milk, Egg Noodles, Fermented, Mustard Greens, Cilantro | Chef Cyle Reynolds of Crispy Gai
Crispy Lamb Ribs
Lumina Lamb Ribs, Fish Sauce Caramel, Jasmine Rice, Cucumber, Herbs | Chef Paul Donnelly of The Tyger
Baby Back Ribs
Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South
Gnocchetti
Wild Crawfish, Vanilla Tom Yum Butter, Pickled Mirliton, and Citrus Breadcrumbs | Chef Michael Gulotta of MOPHO
Grilled Watermelon
Thai Chile, Lime, Crispy Garlic, Pickled Watermelon Rind, Sesame Oil, and Sea Salt | Chef Brandon Green of Tigertail + Mary
Grilled Watermelon
Prosciutto, Nam Pla, Grated Cashew, and Herbs | Chef Alex Astranti of Mercantile Dining & Provision
Egg Noodles
Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper | Chef Paul Donnelly of The Tyger
Ginger-Gochujang-Glazed Wagyu Beef Rib
Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti
Plaa Plaa Insri
Cured Hiramasa Kingfish, Bird's Eye Chiles, Shallots, Lemongrass, Lime and Mint | Chef David Thompson of Long Chim